In a large bowl combine peanut butter, maple syrup and pumpkin puree. Then add oats, chia seeds, cinnamon, ginger, cloves, and nutmeg. Mix until well combined.
Spray a mini muffin tin with nonstick oil spray. Press 1/2-1 tablespoon of the mixture into each muffin cup until all of the batter is used.
In a small microwave safe bowl add the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until all chocolate is melted.
Add a teaspoon of the chocolate on each bite.
Freeze until chocolate hardens.
To pop the bites out of the tin, use a knife to loosen up the sides. Store in an airtight container in the refrigerator or freezer. Enjoy!