Combine: In a large bowl, add 1 ¾ cup rolled oats, ½ cup creamy peanut butter, ½ cup pumpkin pureé, ⅓ cup maple syrup, 5 tablespoons almond flour, 2 tablespoons mini chocolate chips, 1 tablespoon chia seeds, 1 tablespoon pumpkin pie spice, 1 tablespoon ground flax, 1 teaspoon vanilla extract, and a pinch kosher salt. Mix to combine.
Adjust: If the mixture is too wet, add 1 tablespoon at a time of almond flour to reach desired texture.
Roll: Once it has reached the right consistency, roll into balls (about 1 - 1 ½ tablespoons each). Use a cookie dough scoop for uniform size.
Chill: Place them on a plate and set in the refrigerator for 15-30 minutes.
Serve or Store: Enjoy right away or store in the fridge or freezer until later!
Notes
Storage: Store in an airtight container in the freezer for three months or the refrigerator for 1 month.