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In a mixing bowl, combine the peanut butter, almond flour, and maple syrup. Stir until smooth and dough-like.
Press out the 'dough' to your desired thickness onto parchment paper. Then place it in the freezer for 5–10 minutes to firm up.
In a small saucepan over low heat, melt the chocolate and coconut oil together, stirring constantly until smooth.
Remove 'dough' from the freezer. Using a pumpkin cookie cutter cut out trees. Dip each peanut butter pumpkin into the melted chocolate using a fork or spoon. Let any excess drip off, then place them on a parchment-lined tray or plate.
Transfer the chocolate-coated pumpkins to the freezer and let them chill until fully set (about 15–20 minutes).
Store extras in the fridge or freezer.