In a stand mixer with a paddle attachment, add cashew butter, pumpkin puree, maple sugar, cinnamon and pumpkin pie spice and mix until fully combined being sure to scrape off the sides as you go.

Add coconut flour in 1 tbsp increments while continuing to mix until a dough is formed that is smooth but wont stick to your hands and can be rolled into balls. (this took me about 1/3 cup total)

In a small bowl add maple sugar and pumpkin pie spice and whisk together to roll the cake bites in.

Roll dough into 1" balls and then coat in sugar/spice mixture to cover the surface.

Store in fridge for at least 2 hours in an air tight container to firm up.

Let them come to room temperature for 10 minutes before serving.