Add the rolled oats, pumpkin puree, peanut butter, honey, pumpkin pie spice, vanilla extract, and salt to a large mixing bowl. Stir everything together with a rubber spatula until fully combined. The mixture should look thick and a little sticky but hold together when you press it between your fingers.

Fold in the mini chocolate chips and stir until they are evenly distributed throughout the mixture.

If the mixture feels too wet to roll, add oats one tablespoon at a time, stirring after each addition, until it holds a ball shape without sticking to your hands too much. Different brands of pumpkin puree vary in moisture, so this adjustment is common.

Line a baking sheet with parchment paper. Scoop out about one tablespoon of mixture and roll it between your palms into a smooth ball roughly one inch in diameter. Place it on the lined baking sheet. Repeat with the remaining mixture. You should get about 20 balls.

Place the baking sheet in the refrigerator and chill for at least 30 minutes. The balls will firm up and hold their shape once cold. Transfer to an airtight container and keep refrigerated until ready to serve.