In a large bowl, add almond butter, pumpkin purée, maple syrup, 1/4 cup softened coconut oil and pumpkin pie spice. Mix thoroughly until well combined.

Add in almond flour and mix well until mixture is smooth. The consistency should be similar to cookie dough. Fold in 1/2 cup chocolate chips.

Eat immediately or store in the refrigerator in an airtight container for 4-5 days.