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First, pit and halve the dates. Add them to a heat-proof bowl and cover them with boiling water. Let them sit for 10-15 minutes.
Drain the dates, but reserve 2 tablespoons of the hot water.
Add the ¼ cup of cocoa powder, the 1 cup of flax, the ½ cup of pumpkin purée, and ½ teaspoon each of salt and pumpkin pie spice to the drained dates. Use a fork to mash this into a smooth, batter-like texture.
Add 1 tablespoon of maple syrup and the reserved 2 tablespoons of hot water to the bowl and continue to mix. Taste and add more salt as you prefer.
Use a cookie scoop to scoop the batter into 16 equal sized balls. Chill these in the freezer for 20-30 minutes, or until they are firm enough to roll.
Roll the balls into smooth circles. This is optional, but you can mix together 2 teaspoons of cocoa powder and 1 teaspoon of cinnamon in a small dish and dust each ball with the mixture. This will make them look like small truffles.
Store the balls in the fridge and enjoy as you please! They will keep for up to one week.