In a medium mixing bowl, combine the Greek yogurt, pumpkin puree, maple syrup, and pumpkin pie spice. Stir thoroughly until smooth and fully combined, making sure the pumpkin is evenly incorporated into the yogurt for a consistent flavor throughout.

Taste the mixture before spreading if you prefer a sweeter bark, add an extra tablespoon of maple syrup or even a drizzle of honey for balance.

Line a rimmed baking sheet with parchment paper to prevent sticking. Pour the yogurt mixture onto the lined tray and use an offset spatula or the back of a spoon to spread it into an even rectangle, about 1/4-inch thick.

Keep the edges slightly thicker to prevent cracking when you break the bark later.

Sprinkle your chosen toppings like chopped pecans, pumpkin seeds, or dried cranberries over the surface of the yogurt mixture. Press them lightly into the mixture so they adhere when frozen.

Use a mix of crunchy and chewy toppings for the best texture in every bite.

Melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until fully smooth and glossy. Using a spoon or a small piping bag, drizzle the melted chocolate over the yogurt mixture in a zig-zag or swirl pattern for a beautiful finish.

For a softer chocolate drizzle that cuts cleanly, stir in 1 teaspoon of coconut oil while melting.

Place the tray flat in the freezer for 2–3 hours, or until the bark is completely firm.

Once frozen solid, lift the bark out of the tray by the parchment paper and break it into rustic pieces by hand or with a sharp knife. Store the pieces in a freezer-safe container or zip-top bag until ready to enjoy.

For the best texture, let the bark sit at room temperature for 1–2 minutes before serving this softens it slightly and enhances the flavors.