Preheat the oven to 300°F and line a 8-inch baking dish with a sling made from parchment paper*. Spread ⅛ cup of almond meal evenly over the sling.
Grind the oats in a food processor or blender until fine. Pour into a large bowl and add the remaining ¾ cup almond meal, along with the pumpkin pie spice, cranberries, and apples. Stir and set aside.
In a small bowl, whisk together the pumpkin puree, honey, and vanilla extract and pour over the oat mixture. Stir to until a cohesive dough forms.
Transfer into the prepared baking dish and tightly pack the mixture down in the baking dish with slightly wet hands, creating an even surface.
Bake for 30 minutes. Remove from the oven and allow to cool in the baking dish on a cooling rack for 1 hour.
Gently use the sling to remove from the dish and cut evenly into 8 bars.
Notes
*I used rolled parchment paper and pulled out two pieces, cutting when I reached 8 inches for each piece. I centered one piece of parchment across the baking dish, then rotated the dish 90 degrees and centered the second piece of parchment across the baking dish, so that all four sides are covered. **Toast in a skillet over medium-low heat until fragrant and golden brown.