Preheat the oven to 375 degrees and grease an 8 by 8 inch baking dish.
Combine the pumpkin puree, eggs, coconut milk, and pure maple syrup in a large mixing bowl.
In a small bowl, stir together the oats, cinnamon, and salt. Add the oat mixture to the wet ingredients and stir to combine.
Stir in the cranberries, and transfer the mixture to the baking dish.
Bake for 30 minutes, or until set and no longer jiggly in the middle.
Cool on a rack and cut into 12 bars. Serve within 2 days, or freeze for later.