Stir together flour blend through ginger in large bowl.
In the mixing bowl, beat Earth Balance, brown sugar, and regular sugar until creamy. Scrape down the sides of the bowl.
Add the egg replacer mixture and vanilla and blend well.
Then add the pumpkin and blend well.
Gently fold in the dry ingredients into the wet mixture.
Fold in chocolate chips.
Let batter rest for 10 minutes to let oats absorb moisture.
Drop by heaping tablespoonfuls on a parchment lined baking sheet.
Bake at 350 for 12 minutes.
Let cool on cookie sheet for 5 minutes and then let cool on a wire rack.