Soak the dates in hot water for 10 minutes to soften them.

While the dates are soaking, toast the pecans in a skillet over medium heat and stir frequently for about 10 minutes or until the pecans are fragrant and hot to the touch. Pecans don’t change color much when toasted, so you can’t use that as an indicator.

Drain the excess water from the dates and transfer to a food processor. Pulse until the dates are in small sticky chunks.

Add the remaining ingredients (oats, pumpkin puree, maple syrup, hemp seeds, pecans, pumpkin pie spice, vanilla extract, and salt) to the food processor. Pulse until just combined. Don't over-process. You may need to use a spatula to press down the ingredients between pulses.

Put the mixture in the refrigerator for 30 minutes to an hour. Once chilled, they will be easier to form into balls.

Use a tablespoon, melon baller, or spoon to scoop out about 20 balls. Roll them in between clean or gloved hands to form into small balls.

Optional: Pour some hemp seeds into a small bowl and dip the pumpkin date balls into the seeds to add a little extra crunch.

Put the balls into tupperware containers in a single layer and put them in the freezer.

You can eat them directly from the freezer or store them in the refrigerator.