Line a large baking sheet with parchment paper.

In a large mixing bowl, combine coconut sugar, almond flour, coconut flour, pumpkin pie spice, and salt.

Add the pumpkin, maple syrup, and vanilla extract. Stir with a rubber spatula. Make sure wet ingredients are completely incorporated. Dough should hold together when squeezed with your hand (Mixing with your hands works well too). If dough is too dry, add one tablespoon of water at a time until dough holds together.

Use a #40 cookie scoop or tablespoon to scoop dough and then roll into a ball with your hands. Place on the prepared baking sheet. You can place balls close together as they will be chilling in the refrigerator.

Chill cookie dough balls in the refrigerator for 30 minutes. Once chilled, melt the white chocolate chips and coconut oil in a microwave-safe bowl for 30-second intervals, stirring after each, until almost all chips have melted. Stir until smooth.

Use two forks to quickly dip each ball, coat, and shake off excess chocolate before transferring it back to the baking sheet.

Once all pumpkin balls are coated, place them in the refrigerator to chill for 30 more minutes.