In a large food processor, add pecans and coconut, and pulse until in very small pieces.
Add dates, pumpkin puree, pumpkin pie spice, vanilla, and salt, and pulse until a sort of batter forms. I had to stop and scrape the edges down a couple of times.
Scoop the mixture into approximately 2 tablespoon sized balls.
Place on a parchment paper lined baking sheet and refrigerate for 30 minutes.
Serve and enjoy!
Transfer all extras to to an airtight container and refrigerate.