Line a square cake pan with parchment paper and set it aside.

In a medium bowl, combine the almond butter and melted coconut oil until smooth. Then, add the pumpkin puree, maple syrup, ground cinnamon, and salt, and mix until well combined.

Transfer the mixture into the cake pan and use a spatula to spread it out evenly. Sprinkle mini chocolate chips on top, along with a pinch of sea salt.

Place the pan in the freezer for 2-4 hours, or until the fudge is solid. Once solid, remove it from the freezer and let it sit for 5 minutes before cutting it into squares with a sharp knife.