Preheat the oven to 350°F then liberally grease a 10-inch cast iron or oven-safe skillet. In the bowl of a stand mixer with the paddle attachment (or a large bowl using a hand mixer) combine the solid coconut oil, coconut sugar (or brown sugar) and vanilla. Beat on high for about 30 seconds, or until well-combined. Add the pumpkin puree and continue to beat for another 30 seconds.With the mixer on low, add the cinnamon, ginger, oat flour, almond flour, baking soda and salt. Mix for 30 more seconds, until a dough forms. Add the chocolate chips and mix until combined.Transfer the dough to the greased skillet and use your hands to press out to the edges. Bake in the oven for 20 to 25 minutes, until firm and light golden brown. Set aside to cool for at least 15 minutes before serving. Serve with dairy-free frozen mousse and enjoy!