Preheat oven to 350 degrees F. In a medium bowl mix together thoroughly the flour, oats, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
In a large bowl, using an electric mixer with a paddle attachment, mix together the butter, brown sugar and sugar until creamy. Mix in the egg, vanilla extract and pumpkin puree. On low speed, gradually mix in the dry ingredients until combined. Stir in the chocolate chips and pecans. Let the batter rest approximately 5 minutes.
Scoop 2 Tablespoons of dough out and drop on a Silpat mat (or parchment paper) leaving 2 inches between cookies. You can press some extra chips on top before baking. Bake in preheated oven for 12-14 minutes. Cool slightly, then transfer to wire racks to finish cooling. Store in an airtight container.
** Nutritional information is an estimate and may vary.