Grind the oats in a food processor for about 1 minute until they’re almost a fine powder.

Add in the pumpkin puree, chia seeds, peanut butter, maple syrup, salt, and pumpkin spice. Mix until incorporated, creating a sticky thick dough.

Toss in the vegan chocolate chips and pulse the mixture about 15 times for even distribution.

Using a tablespoon measurer, scoop and roll the mixture into round balls, aiming for about 20-22 bites.

Place the rolled Pumpkin Protein Balls in the fridge for at least an hour to set before enjoying.