In a medium bowl combine almond and oat flour, collagen, pumpkin spice and salt. Whisk together.
Measure out the peanut butter and microwave for about 15 seconds until slightly melted. Add to the flour mixture along with the maple syrup, pumpkin puree, and vanilla extract.
Mix dough together until well combined. Line an 8X8 baking pan with parchment paper and using a spatula, scoop the dough into the pan so that it only cover 3/4 of the pan and is an even thickness. Use the side of the spatula to form a small edge on the side of the dough that's not up against the pan. (see images above).
Sprinkle chocolate chips on top, pressing down lightly into the dough.
Freeze for at least 30 minutes. Remove and use a sharp knife to cut into bar or bite-sized pieces.
Store in a covered container in the fridge (or freezer for a harder texture) for up to a week.