In a bowl, mix together yogurt, pumpkin puree, maple syrup, and cinnamon until well combined.
Spread the mixture evenly onto a parchment-lined baking pan or cutting board.
Decorate the top with pecans, pumpkin seeds, and cookie chunks.
Place the pan in the freezer and let it freeze for 2-3 hours or until fully set.
Once frozen, break the yogurt bark into pieces and enjoy!
