In a medium mixing bowl, combine the oats, pumpkin puree, nut butter, and maple syrup (or honey). Stir until the wet ingredients are evenly distributed.

Add the cinnamon, pumpkin pie spice, and vanilla extract. Mix well so that the spices spread evenly throughout the mixture.

Stir in ground flax seed, starting with 4 tablespoons. Assess the texture: if it feels too wet or sticky to roll, add more flax one tablespoon at a time until it holds together but isn’t dry.

Fold in your mix‑ins (nuts, coconut flakes, etc.), making sure they are evenly dispersed.

Gently mix in the mini dark chocolate chips or cacao pieces. If you’re skipping them, you can leave this step out.

With clean hands or a small scoop, roll the mixture into balls about 1 inch in diameter (you can make them a little bigger if you prefer).

Line a cookie sheet with parchment paper, place the balls on the sheet, and freeze for about 1 hour. This helps them set and makes them easier to handle.

Once firm, transfer the energy balls to an airtight container. Store in the refrigerator.