Add the oats to a food processor. Pulse to grind the oats into smaller pieces. I didn't grind them into a very fine flour and instead stopped while they were mostly ground but there were still some chunks left.
Add the peanut butter, pumpkin puree, honey, vanilla extract, cinnamon, and salt to the food processor. Pulse the mixture until it's blended into a sticky batter and everything is well-incorporated.
Transfer the batter to a mixing bowl. If for some reason it's not sticky, add ½ tablespoon of water at a time until it has a sticky consistency. Fold in the mini chocolate chips, and stir to incorporate.
Use a cookie scoop or tablespoon to scoop out some batter. Roll it into a ball and place the ball on a plate. Repeat with the remaining batter until you have about 20 balls.
Refrigerate the balls for about a half hour until firm and chilled. You can also just eat them right away, but I like them cold. Enjoy!
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Store the balls in an airtight container in the fridge for up to 5 to 7 days.
You can also freeze the balls. Place them in a plastic or Stasher bag side by side, and lay the bag flat in the freezer to prevent the balls from sticking to each other. If you can't lay a bag flat, you can freeze the balls on a baking sheet for 1 to 2 hours until frozen solid before transferring them to a container.
If you don't have a food processor, skip the step of grinding the oats and just mix everything together in a bowl.