Combine peanut butter and 3/4 teaspoon pumpkin pie spice, and stir until well combined.
Add 1 tablespoon maple syrup and stir until smooth.
Add coconut flour and stir until it firms. It should resemble a stiff cookie dough. If your “dough” is too wet, add more coconut flour. If it’s too dry, add more peanut butter. This recipe is very forgiving. Taste, and add more pumpkin pie spice if desired.
Roll into 1/2 tablespoon-1 tablespoon balls, place on the plate, and place them in the freezer for 20 minutes.
While your pumpkin peanut butter balls are in the freezer, melt coconut oil in a small bowl, then add cocoa powder, 1 tablespoon maple syrup, 1/4 teaspoon pumpkin pie spice, and vanilla extract. Stir until combined.
After 20 minutes, remove your pumpkin peanut butter balls from the freezer. Re-roll them into smooth balls if desired. Dip balls one-by-one into chocolate coating, being sure that the entire ball is covered.** I used a small dessert fork and it worked perfectly.
Return chocolate-dipped balls to a parchment paper-lined plate, and place in the freezer to set.
Store the truffles in the freezer for an indulgent treat anytime!
*Make sure that you're using drippy peanut butter. If yours is on the hard side, melt it in the microwave for a few seconds, and allow it to slightly cool before proceeding with the rest of the recipe.
**Don't throw that extra chocolate coating away! Pour it into fun ice cube molds and store them in the freezer for a rich, melty chocolate treat!