Preheat oven to 350ºF. Line a 9″ x 13″ baking pan with foil and spray foil with cooking spray.
Pumpkin Pie Filling
In the bowl of a stand mixer fitted with the whip attachment (or using a bowl and handheld electric mixer), beat the pumpkin, sugar, cream cheese, cinnamon, all spice, nutmeg, and ginger together on medium-high speed until smooth.
Add the eggs one at a time, beating each in on medium-high until well-incorporated, and wiping down the bowl and beater as needed. Set aside.
In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
In a separate bowl, whisk the brown sugar and 4 ounces (1/2 cup) coconut oil together until well-combined. Beat in the whole egg and yolk one at a time, until fully incorporated. Beat in the vanilla extract.
Add the dry ingredients to the wet and fold in just until fully incorporated.
Set aside about 7 1/2 ounces (3/4 cup) of dough and press the remaining into the bottom of the prepared pan in a flat, compact layer (using your fingertips and/or a wide/flat spatula). Spread the pumpkin pie filling over this layer and shake the pan gently to even it out.
Add the graham cracker crumbs and pecans to the reserved dough and rub in with hands until the entire mixture is evenly crumbly. Mix in the remaining 2 ounces (1/4 cup) coconut oil – the mixture will still be crumbly but should start to clump. Use your hands to continue clumping the dough together into large crumbles. Sprinkle crumbles evenly over top of bars to cover.
Bake bars in the preheated oven for about 30 minutes, until the top is turning golden and a toothpick inserted into the center comes out clean. Allow to cool completely before using foil to lift from pan and slice.
Store crumb bars in an airtight container. They can be kept for a few days at room temperature (for a softer, lighter bar), or refrigerated for longer storage.