1. If your nut butter and coconut oil are not already easy to stir, gently warm them up on the stove top or in the microwave to soften.
2. Combine all dry ingredients in a medium mixing bowl, and stir very well.
3. Stir in the softened nut butter, oil, pumpkin puree, and vanilla.
4. Continue to stir for at least a minute, breaking up clumps, until it resembles cookie dough. (If you use an especially dry protein powder, you may need a little extra oil or almond butter. Do not add any water.)
5. Transfer to a serving dish, and serve with graham crackers, sliced fruit, or anything you wish!
6. Store leftovers covered in the refrigerator for up to five days.