Whisk together the oats, protein powder, and pumpkin pie spice in a medium mixing bowl until well combined.

Incorporate the pumpkin puree, almond butter, and maple syrup using a spatula until a thick, cohesive dough forms.

Fold in the mini dark chocolate chips evenly throughout the mixture.

Portion the dough into 1-tablespoon increments using a small scoop.

Roll each portion between the palms of your hands to form a smooth sphere approximately 1 inch in diameter.

Place the spheres on a parchment-lined tray and refrigerate for 30 minutes to allow the oats to hydrate and the texture to firm.

Store in an airtight container in the refrigerator for up to seven days or freeze for up to three months.