Line a 9X5-inch bread pan with parchment paper and lightly spray it with cooking spray.
In a small bowl using a wooden spoon, stir together the cashew butter, pumpkin puree, maple syrup, almond flour, coconut flour, collagen, pumpkin spice and vanilla extract until combined. Fold in the mini chocolate chips.
Spread the pumpkin cookie dough batter in an even later in the pan so that it's smooth.
Melt the chocolate chips and stir in 1 tbsp. cashew butter. Pour the melted chocolate over the cookie dough layer, sprinkle with flaky sea salt and freeze for at least 2 hours or overnight.
When you're ready to enjoy, remove bars from the freezer and use a knife to cut them into pieces. Store covered in the fridge or freeze for longer.