Combine dates, pumpkin puree, and milled flax seed in a blender and process until smooth.If you blender is not a high speed blender and/or your dates are dry and stiff, it helps to blend a little and let the mixture sit for 20-30 to let the dates soften, then blend until smooth. Spoon the pumpkin mixture into a mixing bowl and add remaining ingredients.The mixture should be very moist, but it shouldn't stick to your hands.If the mixture is too dry, add a little water. If it is too wet, add more almond flour. Do not add more coconut flour. The resulting texture will be spongy.
Refrigerate for at least 30 minutes.
Meanwhile, mix the date sugar and cinnamon together in a small bowl.
Roll the mixture into bite-sized balls (I like to use a small ice cream scoop.) and roll around in the date sugar mixture until evenly coated.
Store in the refrigerator.