In a food processor, pulse together the pumpkin puree, almond butter, coconut oil, dates, vanilla extract and honey until the mixture is creamy and smooth.
Add the almond flour, flaxseed meal, cinnamon and salt, and pulse to combine ingredients. Scrape the side of the bowl if necessary.
Place mixture in a bowl, and freeze for 20-30 minutes.
Roll chilled mixture into balls, about 1 1/2 tablespoons per ball, then set on a sheet lined with parchment paper. Freeze for another 20 to 30 minutes.
Cut dark chocolate into small squares, then place it on the to of each ball.
Melt chocolate in a bowl over simmering water (double boiler), then using a wooden stick or a piping bag with a small round tip attached, draw pumpkin faces on each truffle.
Serves: 10. Keep Refrigerated.