Place parchment paper on top of the rimmed baking sheet. If you don't have parchment paper, wax paper will work too.
Put your white chocolate into a heat-safe bowl. Microwave in 30-second intervals, stirring after each 30-seconds making sure to scrape the bottom of the bowl. If you don't have a microwave you can use the double boiler method to melt your chocolate too.
Once your white chocolate is completely melted, with no lumps, quickly pour the white chocolate onto the parchment-lined baking sheet.
Use your spatula to move the melted chocolate into the corners. Then tap the baking sheet onto the counter gently to help the chocolate smooth and settle.
Place your pumpkins that are cut in half on top of the white chocolate.
Sprinkled the festive sprinkles and mini candies on top of the white chocolate. Use as much or as little as you prefer.
Let your chocolate set up on the counter at room temperature or put in the refrigerator to set up more quickly.
Once the chocolate is set, break the bark into chunks. Save in an airtight container.