Prepare a large baking sheet with parchment paper and set aside.

Add the black candy melts to a small pot and heat over low.

Stir the candy melts until smooth. Then, pour the melted candy onto the baking sheet. Use a cake scraper to smooth the candy melts evenly onto the baking sheet.

In another small pot, add the white chocolate chips and heat over low.

Stir the chocolate until it's melted.

Then, drop onto the candy melts and use a toothpick to make ghost-like shapes.

Add eyeball sprinkles to make a face and sprinkle assorted Halloween sprinkles onto the rest of the Halloween bark.

Allow the bark to harden for 60 minutes. Then, break apart to use on top of the pumpkin mousse.

Add the pudding mix, pumpkin spice, pumpkin puree, vanilla extract, milk, and salt to a mixing bowl. Mix until incorporated.

Fold in the Cool Whip topping and chill in the fridge for 20-30 minutes.