Begin by lining a baking sheet with parchment paper to prevent the bark from sticking.

In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each interval until smooth.

Once melted, stir in the pumpkin puree, vanilla extract, ground cinnamon, nutmeg, ginger, and salt until well combined.

If using, fold in the chopped nuts for added texture and flavor.

Spread the pumpkin mixture evenly onto the prepared baking sheet.

Sprinkle mini chocolate chips on top of the pumpkin layer for a delightful contrast.

Refrigerate for at least one hour or until the bark is firm to the touch.

Once set, break the bark into pieces and enjoy!