1. Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper, leaving an overhang.

2. In a large bowl, whisk together pumpkin puree, eggs, oil, maple syrup, and vanilla until smooth.

3. In another bowl, stir oats, almond flour, baking powder, pumpkin pie spice, and salt.

4. Gently fold the dry ingredients into the wet ingredients until just combined. Stir in any optional add-ins.

5. Pour the mixture into the prepared pan and smooth the top with a spatula.

6. Bake for 28–32 minutes, until the edges are set and a toothpick inserted in the center comes out clean.

7. Allow the bars to cool in the pan for 15 minutes, then lift out using the parchment overhang and cool completely on a rack.

8. Cut into 12 bars and serve.

9. Store in an airtight container at room temperature for up to 3 days, refrigerate up to 1 week, or freeze up to 3 months.