In a medium sized bowl, mix together the brownie mix, canned pumpkin, flax, chocolate chips and pumpkin pie spice.
The mixture will eventually start to incorporate, give it a chance! Continue to stir until you notice it starting to combine. If not, add 1 Tbsp. more pumpkin and mix again. (Be careful not to add too much pumpkin, batter will become too wet and sticky)
Refrigerate batter for at least 45 minutes so it chills and the batter firms up.
Using a melon baller or small ice cream scoop, scoop out about 1-2 Tbsp. of the batter and roll them into balls. If batter sticks to your hands, spray non-stick spray onto your hands and then roll. Roll into your favorite toppings and enjoy!
Store in the freezer.