1. Toast walnuts in a small skillet over medium heat, stirring frequently, until golden and fragrant, about 3 minutes. Transfer to a cutting board and let cool completely; chop and set aside.
2. In a large bowl, stir together almond butter, maple syrup, pumpkin puree, pumpkin pie spice, vanilla, and salt until smooth. Add oats, cranberries, chocolate chips, and walnuts and mix until well combined. (Mixture should resemble cookie dough.) Cover bowl and refrigerate until slightly firm, about 15 minutes.
3. Line two baking sheets with parchment. Using wet hands, roll 2-tablespoon-size portions of mixture into balls and divide between baking sheets, then transfer to refrigerator and chill until firm, about 30 minutes.
4. Transfer bites to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.
Source: Hannaford fresh Magazine, October - November 2021