Preheat oven to 350 degrees.
Combine 3 T. of ground flax seed and 1/3 cup water. Allow the mixture to thicken.
In a medium size bowl, combine 3/4 cup brewed coffee, 3/4 cup melted coconut oil, 1 teaspoon vanilla extract and 3/4 cup molasses. Stir in 1 1/4 cup dark brown sugar and set the bowl aside.
In a larger bowl, whisk together 1 1/2 cups whole wheat flour, 1 1/2 cups white flour, 3 tsp. baking soda, 3 tsp. cinnamon, 1 T. ground ginger and 3/4 tsp. salt.
Pour your wet molasses mixture into your flour mixture and whisk into a batter.
Into the batter, stir in your set up flax seed mixture and 3/4 cup pumpkin puree.
Pour the finished batter into a greased 13x9 pan and bake at 350 degrees for 30 minutes or until a toothpick comes out clean.
Serve warm or chilled with whipped cream.