In a medium sized bowl mix together pumpkin puree, pure maple syrup, creamy nut butter, and vanilla extract

Fold in the almond flour and protein powder, until smooth, then fold in chocolate chips

Your dough may be wet / sticky, but the texture will optimize once cold

Use a cookie scoop to dollop onto parchment paper

Freeze for 30 minutes. Once cold you can roll the dough between your hands to make that perfect ball shape

Optionally, melt chocolate and coconut oil in 30 second intervals until smooth, then use a fork to dip the pumpkin cookie dough ball into the melted chocolate, allowing excess to drip off, then place on parchment paper

Place back in the freezer for 10 minutes

Enjoy!

Store in the fridge up to 4 days, or the freezer in an airtight container for up to 3 months