Kat Can Cook

0 In a medium bowl, whisk together flours, sugar, pumpkin pie spice, and sea salt.
1 Add the wet ingredients and, using a wooden spoon or clean hands, work together until completely combined.  This will take less than a minute.
2 Using a small ice cream scoop or Tablespoon measure, scoop small balls of the mixture into your hand.  
3 Roll briefly, then coat in pumpkin seeds and place on a lined cookie sheet or container.
4 Refrigerate for at least one hour.
5 These will keep up to a week in the fridge, though mine never last that long!