In a large mixing bowl, whisk together pumpkin puree, almond butter, and maple syrup until homogenous.

Incorporate pumpkin pie spice and ground flaxseed into the wet mixture.

Fold in rolled oats and mini chocolate chips until a thick, cohesive dough is formed.

Portion the dough into 12 equal amounts using a small cookie scoop or tablespoon.

Roll each portion into a sphere approximately 1 inch in diameter.

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