01 - In a spacious mixing bowl, thoroughly combine the rolled oats, almond flour, ground flaxseed, cinnamon, pumpkin pie spice, and sea salt.
02 - Add the pumpkin purée, almond butter, maple syrup, and vanilla extract to the dry mixture. Stir until a cohesive and thick dough consistency is achieved. Adjust with a tablespoon of oats if too sticky, or a splash of unsweetened almond milk if too dry.
03 - In a separate small bowl, thoroughly mix the coconut sugar and cinnamon for the exterior coating.
04 - Measure approximately 1 tablespoon of the prepared dough and gently roll it into a uniform sphere using your palms.
05 - Gently roll each formed energy ball in the cinnamon-sugar mixture, ensuring an even and complete coating.
06 - Arrange the coated energy balls on a baking sheet lined with parchment paper. Refrigerate for a minimum of 30 minutes to allow them to firm up.
07 - Transfer the chilled energy balls to an airtight container. Store them in the refrigerator for up to one week, or freeze for up to three months.