Spray a 9 x 13-inch baking dish with cooking spray or oil. Pulse the granola in a food processor until coarse crumbs form. (If you don’t have a food processor, you can put the granola in a plastic bag and use a rolling pin to crush it.) Stir in the coconut oil and press the granola crumbs into the bottom of the baking dish. (It will be a little more crumbly than a typical crust—don’t worry, it will hold together after baking!)
Stir together the remaining ingredients in a large bowl. Pour the pumpkin mixture over the granola crust. Bake for 35-40 minutes, or until pumpkin mixture is set.
Allow the bars to cool, then cut them into 8-12 bars.
I used a vanilla almond granola, but anything that goes with pumpkin would work.