Mix together 2 cups peanut butter, 1/2 cup maple syrup and cinnamon.
Add 1 cup coconut flour and 1/2 cup pumpkin purée.
Press into a parchment lined 8x8 baking dish.
In a microwave safe bowl, melt 2 cups dark chocolate chips and 1/2 cup coconut milk.
Whisk until smooth.
Pour chocolate on peanut butter bars. Top with pecans and sprinkles. Freeze for 2 hours.
Slice and store in the fridge!