Pumpkin Bark

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Baking sheet filled with a batch of our Pumpkin Bark recipe

You guys, I simply couldn’t resist.

Batch of gluten-free vegan Pumpkin Bark on a baking sheet

With fall officially upon us, there’s simply not much I can do in the way of restraining my pumpkin fever. And this recipe is one of my favorite creations thus far.

Baking sheet with a batch of our homemade Pumpkin Bark recipe

It’s a two-layer bark: dark chocolate on bottom and white chocolate infused with pumpkin pie spice on top. The sprinkles? Almonds, pumpkin seeds and dried cranberries. How very delectable and healthy.

The flavor combination is exquisite. Plenty of decadence from the dark chocolate, a sweet yet spicy addition from the pumpkin-infused white chocolate, and lots of irresistible crunch from the fruit and nuts.

Stack of pieces of homemade Pumpkin Bark made with dried cranberries and almonds

I took this batch into friends at work and several have already pestered me for the recipe. One even said she’d pay for it! Well well, adoring public, here it is. Pumpkin bark, and it doesn’t get much easier or more delicious.

Stack of homemade Pumpkin Bark made with dark chocolate and white chocolate layers

Pumpkin Bark

A 2-layer bark featuring dark and white chocolate with plenty of crunch from almonds and pumpkin sweets and a sweet touch from dried cranberries.
Author Minimalist Baker
Print
Pieces of homemade Pumpkin Bark on a baking sheet
4.67 from 3 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 (pieces)
Course Dessert
Cuisine Gluten-Free, Vegan (optional), Vegetarian
Freezer Friendly 1 month
Does it keep? 1-2 Weeks

Ingredients

  • 1 1/4 cup high-quality semisweet or dark chocolate chips (dairy-free for vegan)
  • 2 heaping cups high-quality white chocolate (dairy-free for vegan)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 cup dried cranberries
  • 1/4 cup raw or roasted pumpkin seeds
  • 1/4 cup raw almonds

Instructions

  • In the microwave or over a double boiler, melt the dark chocolate, stirring occasionally. Once melted, pour over a cookie sheet and spread until even - should be a fairly thin layer.
  • Place pan in freezer to harden for at least 10-15 minutes.
  • Rinse your bowl clean and melt the white chocolate chips, stirring occasionally. Once melted, remove from heat and add pumpkin pie spice. Stir until thoroughly mixed.
  • Remove pan from freezer and pour white chocolate over the top of the dark chocolate, moving quickly to spread it carefully in an even layer directly on top. Get the edges as close to lined up as possible.
  • Quickly sprinkle on almonds, pumpkin seeds and cranberries. Pop in freezer for another 10-15 minutes.
  • Then break into pieces and store in an airtight container or bag. Refrigerate to keep fresh for longer.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 10 servings)

Serving: 1 pieces Calories: 178 Carbohydrates: 19 g Protein: 1.7 g Fat: 10 g Saturated Fat: 6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 16 mg Fiber: 1 g Sugar: 18 g

Did You Make This Recipe?

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  1. Amber says

    Just to clarify, You can pour the chocolate directly onto the cookie sheet without greasing it first or using wax paper? I’m worried of it sticking. Thanks!

  2. Melissa says

    I made this for an office party and everyone – including myself – loved it! Delicious recipe, so easy to make…I’ve already had co-workers request the recipe ;)

  3. Stephanie says

    Just shared this fantastic recipe on my blog in honor of Canadian Thanksgiving. Thanks for the great idea! I’m thinking of pulling it out again at Christmas time, and switching it up with “gingerbread spices” (since it’s already got the red, white and green color scheme!)

    Cheers, Stephanie

  4. Eliza says

    Made this as a present last week for my work and apart from not tasting the pumpkin spice mix too strongly… they tasted divine! (And went down so well with everyone else too- Bonus points!)

  5. Lindsay says

    I made this tonight. I had trouble when I broke it apart as the dark chocolate separated from the white chocolate. The pumpkin pie spice in the white chocolate was fabulous. If (when) I make it again, I think I would only use white chocolate.

  6. Deb says

    Oh my goodness, what a luscious fall recipe! I am going to a dinner party and have been looking for a special dessert I could make ahead and would store well. Your recipe is just perfect!

  7. Emily says

    I saw this yesterday and couldn’t get it out of my head, so I made it last night. It was amazing! Thanks for the fall goodness. :)