In a large bowl, whisk together the rolled oats, protein powder, pumpkin pie spice, and sea salt until combined.

Add the pumpkin puree, almond butter, and maple syrup to the dry ingredients.

Stir the mixture vigorously with a spatula until a cohesive, thick dough forms.

Fold in the mini dark chocolate chips until evenly distributed.

Scoop approximately 1.5 tablespoons of dough and roll between your palms to form 1-inch spheres.

Place the balls on a parchment-lined tray and refrigerate for 30 minutes to allow the moisture to hydrate the oats before serving.