In a large mixing bowl, combine the oat flour, rolled oats, cane sugar and pumpkin pie spice, and mix well. Add the almond butter, maple syrup, vanilla extract and canned pumpkin.
Mix well until a firm texture is formed. If it needs more moisture, add a tablespoon of canned pumpkin, and if it is too moist, you can add a tablespoon of oat flour.
Using a cookie scoop or your hands to form the batter into small bite sized balls. Makes about 12-15.
Roll balls in optional coatings (shredded coconut, chopped walnuts and cacao nibs). Enjoy immediately or refrigerate for 10 minutes to firm up.