In a large mixing bowl, whisk together the rolled oats, ground flaxseeds, pumpkin pie spice, and sea salt until evenly combined.

Add the pumpkin puree, almond butter, maple syrup, and vanilla extract to the dry mixture.

Stir the mixture with a heavy spatula until a uniform, cohesive dough forms.

Fold in the mini chocolate chips until distributed evenly throughout the dough.

Place the bowl in the refrigerator for 30 minutes to allow the oats to hydrate and the dough to firm up for easier rolling.

Using a tablespoon or small cookie scoop, portion the dough into 12 equal pieces.

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

Transfer the finished energy balls to an airtight container and store in the refrigerator.