Prepare a large baking sheet by lining it with wax or parchment paper.

In a medium mixing bowl, combine pumpkin purée, homemade pumpkin spice, salt, and liquid stevia until well blended. Gradually incorporate oat flour.

Scoop portions of the pumpkin mixture and roll them into bite-sized spheres. Place each truffle onto the prepared baking sheet.

Melt dark chocolate in a microwave-safe bowl, heating in intervals and stirring until smooth.

Dip each pumpkin sphere in melted chocolate, allowing excess to drip off before placing them back on the lined baking sheet.

Sprinkle flaky sea salt over each truffle while the chocolate is still warm.

Chill the truffles in the refrigerator for about 15-20 minutes until the chocolate sets.