Stir the spices into the pumpkin puree and set aside.
Chop the chocolate and melt each type separately in the microwave (in 30 second bursts, stirring in between), or a bowl of water over a saucepan of boiling water (ensure the bottom of the bowl does not touch the water).
Stir the spiced pumpkin puree into the white chocolate.
Spread the melted dark chocolate thickly over the parchment paper, then swirl in the white chocolate and sprinkle the dried fruit, sprinkles and nuts onto it.
Set aside and allow to harden for 20 minutes in the fridge or until firm. Break or cut into pieces and serve at room temperature.