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Preheat oven to 350°F (175°C) and line an 8 x 8-inch pan with parchment paper.
To a large bowl, add the oats, ground flax, pumpkin spice, pecans, and salt. Mix to combine.
To a small saucepan, add the pumpkin, nut/seed butter, brown rice syrup and molasses. Warm gently until you can easily whisk them together. It should only take about 5 minutes.
Spoon the wet mixture into the bowl of dry ingredients and stir together really well with a wooden spoon or firm spatula until everything is combined and you can't see any dry spots.
Spoon into your prepared pan and press down firmly and evenly all over to compact, then place in the oven and bake for 20 minutes.
Leave to cool in the pan for 15 to 20 minutes, then gently lift out using the parchment paper as handles. Place on a cutting board and cut into 10 evenly sized pieces.
Add the milk and chocolate chips to a small bowl and melt gently over a pan of simmering water or very gently in the microwave. Give it a good stir until smooth.
Place the cut granola bars on the parchment paper (to catch spills), then drizzle the chocolate all over the top with a spoon. Allow to set either on the counter or more quickly in the fridge.