Mix dough ingredients in a clean bowl. For best results, use hands to knead the dough until the dough comes together)
Divide the dough into 6 equal-sized pieces and roll into a ball (about 20-30 grams of dough each)
Prepare the filling- mix chopped pecans, maple syrup and coconut flour together and mold them into 20-30g balls (about the size of a Tablespoon) -- almost like how you'd pack a snowball. You may need more coconut flour depending on how fine you've chopped the nuts. Set aside.
Flatten the pumpkin-cocoa dough into a thin disk using the palms of your hands, place up to 30g of filling in the middle.
Cover the filling with the dough and gently squeeze the dough into a ball**
Use a well-greased mooncake mold to press the dough into shape. A non-stick cooking spray works well to ensure that the mold is properly greased.
Bake in a 350F pre-heated oven for about 10-12 minutes, or until the tops of the mooncakes appear dry.
For best flavor and texture, let the mooncakes cool in the fridge overnight (or at least 8 hours) sealed inside an airtight container. This extra step ensures that the mooncake crust to soften and become more chewy, rather than tough.