In a large mixing bowl, combine the pumpkin puree, almond butter, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. Stir until smooth and well combined.

Add the gluten-free rolled oats, vegan protein powder, and ground flaxseed to the wet mixture. Mix thoroughly until a sticky dough forms.

If desired, fold in the mini vegan chocolate chips for added sweetness and texture.

Using a small cookie scoop or your hands, roll the mixture into bite-sized balls, about 1 inch in diameter.

Place the balls on a parchment-lined tray or container. Refrigerate for at least 30 minutes to firm up before serving.

Store the protein balls in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.