Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper or lightly grease it.

1. In a large bowl, whisk together the pumpkin puree, maple syrup, almond milk, almond butter, and vanilla extract until smooth.
2. In another bowl, combine the rolled oats, cinnamon, nutmeg, ginger, salt, and baking powder. Stir to combine.
3. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in walnuts, pecans, raisins, or cranberries if desired.
4. Pour the batter into the prepared baking dish and spread it out evenly.
5. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Allow the bars to cool completely before cutting into squares or rectangles.