In a large bowl combine oat flour and almond flour. Toss to combine.
Add remaining pumpkin pie ball ingredients and mix until well incorporated, using your hands towards the end to ensure even mixing.
In a small bowl combine coconut sugar, ¼ t. cinnamon and ¼ t. pumpkin pie spice. Toss to combine.
Scoop out 1 ½ to 2 tablespoons of pumpkin pie ball mixture. Roll into a ball.
Place pumpkin pie ball in the coconut sugar bowl and roll to completely coat it. Place on a large plate or baking sheet.
Repeat the above two steps with the remaining pumpkin pie ball mixture.
For best texture, serve immediately. Pumpkin balls stay great at room temperature for 2-3 days. Make sure to not store the balls in an airtight container or the pumpkin will make the balls get very soggy.