Finely chop pecans.
Add dates, pecans, almond butter, pumpkin spice seasoning, pumpkin purée, almond milk, and 1 cup of coconut flakes to a high speed blender or food processor. Blend/process on high until a smooth paste-like consistency is formed (at least 3 minutes), pausing to scrape down the sides as necessary.
Scoop blended mixture into a large mixing bowl and add almond meal. Stir well to combine.
Scoop mix using a tablespoon and creating a heaping tablespoon. Roll mix into small balls. You will form 12-16 balls. I find that doing this with wet hands works best.
Roll bliss balls in remaining ¼ cup of coconut flakes and/or dust with additional pumpkin spice seasoning (optional).
Store balls in freezer until ready to eat. Remove balls from freezer and allow to thaw for 5-10 minutes before enjoying. I find that freezing in a single layer on a plate, then transferring to a tupperware or plastic bag for long term storage prevents sticking. Happy autumnal snacking!