In two separate bowls, melt the dark chocolate and white chocolate for about 2 minutes (or until melted) at 30-second intervals.
Add in your pumpkin spice to your white chocolate and mix thoroughly.
On a parchment-lined sheet, add the first layer of melted dark chocolate. Be sure to spread it evenly into a rough rectangle shape.
Next, layer your pumpkin spice white chocolate on top of the dark chocolate. NOTE: You can add small clumps all around the dark chocolate layer and swirl it for a pretty design.
Top off your chocolate layers with the pumpkin seeds, dried cranberries and pistachios.
Place in fridge for 20 minutes or in freezer for 10 minutes or until hardened.