pile of pumpkin yogurt bark on a plate — Makes: *3 Servings*
Per Serving: *22g Protein | 303 Cal*

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Fall treats might call to mind pies (like pumpkin, pecan, or apple), breads, muffins, and the like, but if you’re on a health and wellness journey, you might be looking for something that does double duty, something that’s both packed with comforting seasonal flavors and healthy and nutritious.

My Pumpkin Pie Yogurt Bark is exactly what you’re looking for—and it’s here to steal the show this fall! This sweet treat is made from creamy Greek yogurt that’s been swirled with real pumpkin and flavored with pumpkin spice seasoning, vanilla protein powder, and maple syrup. Topped off with pecans, chocolate chips, pepitas, or whatever else your heart desires, it’s a creamy, dreamy treat that’s a sneaky high-protein superstar.

You’re going to want to keep a stash in your freezer all season long!

Why You’ll Love This Pumpkin Pie Yogurt Bark Recipe

Packed with protein: With a one-two punch from Greek yogurt and protein powder, you’ll get a high-protein treat that delivers a whopping 22g of protein per serving.
Plenty of fall flavor: Between the pumpkin, pumpkin spice blend, pecans, and maple, this bark will taste an awful lot like your favorite pumpkin pie.
Make-ahead treat: You can whip this recipe up in about 10 minutes, freeze the bark, then break off a piece whenever you’re craving a sweet treat.
Super easy to customize to your preference: Drizzle with melted chocolate or nut butter, sprinkle with chocolate chips, granola, pumpkin seeds, toasted pecans, puffed quinoa, or whatever else you want for a deliciously versatile dessert.

overhead photo of stack of pumpkin yogurt bark on a plate with more bark on a sheet of parchment paper in the background

Ingredients

1 cup fat free Greek yogurt
1 cup pumpkin puree
2 scoops vanilla protein powder
2 tablespoons maple syrup
A dash of salt
Pumpkin spice, to taste (I used 1 tablespoon)

Toppings:

¼ cup crushed pecans
2 tablespoons white chocolate chips (melted or sprinkled) – dark chocolate also works if that’s your vibe
Pepitas, puffed quinoa, nut butter, or anything else you’d like (optional)

Instructions

Prep the pan: Line a square 9x9 baking pan or quarter baking sheet with parchment paper. Set it aside.
Mix the base: Add the Greek yogurt, pumpkin, protein powder, maple syrup, salt, and pumpkin spice to a mixing bowl. Whisk or stir until smooth and well combined.
Transfer to pan: Use a rubber spatula to scrape the pumpkin mixture into the pan. Spread evenly (and thinly) with an offset spatula or butter knife.
Add your toppings: Sprinkle chopped pecans and chocolate chips evenly over the yogurt mixture.
Freeze: Transfer the pan with the yogurt mixture to the freezer and freeze for at least 6 hours, or until fully solid.
Break or cut into pieces: Once the bark is fully frozen, pull the pan out of the freezer, lift out the parchment paper, use a sharp knife to cut or break the bark into pieces, and transfer to an airtight container or freezer bag (or enjoy right away!).

Nutrition (Per Serving - Based on 3 Servings)

Calories: 303
Protein: 22g
Carbs: 30g
Fat: 10g

Swaps & Substitutions

Make it nut-free: If you can’t eat nuts, skip the chopped pecans entirely or swap in pumpkin seeds, sunflower seeds, or a seed mixture for some crunch.
Add a little extra sweetness: If you’d like, drizzle a little extra maple syrup, melted chocolate, or melted nut or seed butter over the top of your yogurt bark before freezing.
Give your bark a twist: Make the bark feel more like pumpkin pie or pumpkin cheesecake by adding crushed graham crackers or granola to your yogurt bark.
Make it dairy-free: If you can’t tolerate dairy (or are looking to cut back), try making this with a plant-based yogurt like coconut yogurt or almond yogurt and use a vegan protein powder.

close-up photo of pumpkin yogurt bark on a plate

FAQs

You’ll want to keep your yogurt bark in the freezer for best results. It’ll last for about 1 month in an airtight container when kept in the freezer. If you let it sit out too long, it’ll melt.
I’d really recommend it. Plain pumpkin will give you the truest pumpkin flavor and best texture. Pumpkin pie filling has extra sugar and spices added to it, so it can affect your final results.
You can use a vanilla-flavored whey, casein, or plant-based protein powder. You may find that a thicker protein powder helps to set the bark, but anything that you have will work well. If you only have unflavored protein powder, add a little bit of vanilla extract to the yogurt mixture before spreading it into the pan.
Absolutely! It’s a freezer bark, so you can make it ahead of time and just keep it in the freezer until you’re ready to enjoy it.

This Pumpkin Pie Yogurt Bark is creamy, crunchy, sweet, and so flavorful, but still plenty healthy. It’s the perfect way to end the day—you’re going to want to keep your freezer stocked.

Pumpkin Pie Yogurt Bark

Yield: 3

Author: Ashley aka The Protein Snack Queen

Easy, healthy pumpkin pie yogurt bark is just what you need to stock your freezer with this fall. High in protein and easy to customize, it’s the perfect seasonal sweet treat.