Line an 8 x 8-inch pan with parchment paper and set aside.
In a microwave-safe bowl or stovetop, combine your almond butter and maple syrup and heat until melted. Whisk together.
Add your pumpkin and mix well. Slowly add your coconut flour and mix very well, until no clumps remain and a thick batter is formed. If it is too thin, add extra coconut flour.
Transfer your pumpkin fudge bar base into the lined pan and press firmly into place. Melt your chocolate chips of choice and pour over the top. Refrigerate until firm, before slicing into bars.
TO STORE: Pumpkin bars will keep at room temperature, covered, for up to 1 week. They are best stored in the refrigerator, in a sealable container, for up to 4 weeks.TO FREEZE: Place bars in a ziplock bag and store in the freezer for up to 6 months.