Mix sunflower butter, coconut flour, maple syrup, vanilla extract, and salt in a bowl.
Roll out dough and sprinkle coconut flour on top to avoid sticking. Cut out shapes, then place on parchment paper lined cookie sheet.
Freeze for 90+ minutes until they're firm. They'll be easier to dip. Once they're firm, leave them in the freezer while you prep the chocolate.
Mix the chocolate and coconut oil in a bowl. Prep by melting in a double boiler or microwave (microwave for 25 seconds, stir, then 25 more seconds). Stir frequently so the chocolate does not burn.
Dip frozen pumpkins in chocolate, then tap off any excess chocolate. Lay pumpkins back on parchment paper lined cookie sheet.
Set in freezer for 90+ minutes to harden. Keep stored in freezer for best results.
Option to drizzle with sunbutter and sprinkle with pumpkin spice.
Option to substitute for nut butter if you prefer. I would recommend a 'drippy' nut butter like raw almond butter.
Freezing between steps is important! They'll be much easier to handle. Feel free to freeze them for longer, even overnight.
Store these pumpkins in the freezer. Since we're not using preservatives or additives, natural chocolate tends to melt quicker and the freezer will prevent that. You can store them in the freezer for weeks.
If you prefer soft pumpkins, you can store these in the fridge.