Put the cookies, pea protein or oat flour, pumpkin spice, salt and pecans, if using, in a bowl. Mix to combine.
Add the almond butter, maple syrup and pumpkin. Mix well. A fork helps combine everything well.
Chill while you clean up.
Roll into balls.
If you want, you can then roll the balls in extra crushed cookies so they have an outer “crust,” this is totally optional but easy and delicious!
These make 10 balls about 2 inches in size.
You can use any hard type cookie you prefer, a graham type works best, just make sure it can be crushed easily. I easily crushed my cookies by putting them in a plastic bag and using the back end of a wooden spoon.
To make this nut free leave out the pecans and use sunbutter, this will change the flavor slightly but will allow it to be completely allergy friendly.
You can sub another kind of protein powder, just make sure it is unsweetened and unflavored.
If your almond butter is dry you may need more liquid. Add pumpkin, water or milk slowly to get the consistency you prefer.
If you do not have, or do not want to use, a protein powder, you can sub oat flour. Use the same amount.