Grab a medium bowl and add the creamy peanut butter, coconut flour, canned pumpkin, maple syrup, vanilla extract, and cinnamon. Mix until all ingredients are combined and smooth.

Set the mixture aside.

In a separate small bowl, place the chocolate chips, butter, and milk. Microwave in 10-second increments, stirring each time until smooth. Be careful not to heat for too long to avoid burning the chocolate.

Using a small spoon or cookie scoop, roll about a tablespoon of the pumpkin mixture into a ball. Repeat this process until the mixture is finished, yielding about ten balls.

Prepare a plate or container lined with parchment paper for the coated pumpkin balls.

Dip each pumpkin ball into the melted chocolate using two forks, ensuring each is fully coated. Place them onto the parchment paper.

For added flavor, sprinkle flaked sea salt on top of each ball before refrigerating for about 30 minutes to allow the chocolate to harden.