Line an 8x8-inch square baking pan or bread loaf pan with parchment paper or lightly grease it with non-stick spray. Set aside.
In a large bowl, whisk together the oat flour, protein powder, pumpkin pie spice, and salt until well combined.
In a separate bowl, add the peanut butter, honey, vanilla extract, and pumpkin puree.
Gradually pour the dry mixture into the wet ingredients and stir until a thick, dough-like consistency forms. If the mixture is too dry, you can add a tablespoon of almond milk or water until it holds together.
Press the dough evenly into the prepared baking pan, smoothing it down with a spatula or your hands. Make sure it's packed tightly to hold its shape.
In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 15-20 second intervals, stirring in between until smooth.
Pour the melted white chocolate mixture over the pressed protein bars, spreading it out evenly to cover the entire surface.
Place the bars in the refrigerator for at least 1 hour to set, or in the freezer for about 20-30 minutes until the bars and white chocolate topping have firmed up.
