Preheat the oven to 350°F and grease a 9” loaf pan with cooking spray and line with parchment paper.
In a large bowl, whisk together the gluten free flour, oat flour, rolled oats, baking soda, cinnamon, nutmeg, ginger and salt. Set aside.
In a medium bowl, whisk together the eggs, sugar, brown sugar, pumpkin puree, oil and oat milk.
Mix the liquid ingredients into the dry ingredients until well combined.
Fold in the chocolate chips.
Pour the batter into the prepared pan. Bake for 80-90 minutes, in the center rack of the oven, until a toothpick inserted in the center of the cake comes out clean.
Allow to cool at least 30 minutes before slicing.