In a large mixing bowl, combine the rolled oats, almond butter, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt.
Use a sturdy spatula to stir the mixture thoroughly until all dry ingredients are completely moistened and a uniform dough forms.
Fold in the mini dark chocolate chips, ensuring they are evenly distributed throughout the mixture.
Place the bowl in the refrigerator for 20 minutes to allow the oats to absorb the moisture, which makes the dough easier to roll.
Once chilled, scoop about one tablespoon of dough at a time and roll it between your palms to form a smooth ball.
Arrange the finished pieces on a parchment-lined baking sheet and return them to the refrigerator for another 10 minutes to set firmly before serving.