Mix dry ingredients: In a large bowl, whisk together the rolled oats, protein powder, pumpkin pie spice, cinnamon and salt until no clumps of powder remain.

Add wet ingredients: Add the pumpkin puree, peanut butter and honey to the dry mixture, then stir with a sturdy spoon until a thick, uniform dough forms.

Fold in chocolate chips: Fold in the mini chocolate chips last, stirring just until they are evenly distributed through the dough.

Check the dough texture: Press a spoonful of dough between your fingers. It should hold its shape without sticking excessively or crumbling apart.

Adjust if needed: If the dough feels too wet, add oats a tablespoon at a time. If it feels dry and crumbly, add pumpkin puree a teaspoon at a time.

Chill the dough: Cover the bowl and refrigerate for about 10 minutes, until the dough firms up and no longer sticks heavily to your hands.

Scoop the dough: Use a tablespoon to scoop even portions of chilled dough onto a plate or cutting board.

Roll into balls: Roll each portion between your palms into a smooth ball about 1 inch across, wetting your hands lightly with water if the dough sticks.

Chill again before serving: Place the rolled balls on a plate and refrigerate for another 10 minutes so they firm up fully before eating.

Store properly: Transfer the balls to an airtight container and keep them refrigerated until ready to eat.