Line a standard rimmed baking sheet with parchment paper. Pour the pumpkin yogurt mixture into the center and use an offset spatula or the back of a spoon to spread it out into an even, ¼-inch-thick layer.

Drizzle the melted chocolate chips over the yogurt layer. Use the tip of a butter knife or a toothpick to gently drag through the chocolate, creating a marbled swirl pattern that anchors into the yogurt so it won’t pop off when frozen.

Scatter the pumpkin seeds, chopped pecans, and dried cranberries evenly over the surface. Lightly press the toppings down into the yogurt with your fingertips or the flat side of a spatula so they adhere once solid.

Transfer the baking sheet to the freezer for at least 1 hour, or until the bark is completely firm and set through the center. Lift the parchment paper out of the pan, break the bark into rustic shards by hand or slice it with a knife, and let it sit at room temperature for 3–5 minutes to soften slightly before enjoying.