In a small bowl, combine flax, water and vanilla. Set aside.
In a bowl with a spoon, or in the bowl of your stand mixer fitted with the paddle attachment, cream the Earth Balance, sugar and molasses. Add flax egg and stir to combine.
Add flour, baking soda, salt and cinnamon and fold the batter a couple of times not completely incorporating the flour. Then, add the oats, stirring until everything is well combined. Set cookie dough aside while the oven preheats.
Preheat oven to 350* F.
While oven is preheating, mix pumpkin spice cream cheese frosting. In a medium bowl, combine Tofutti and Earth Balance together with a spoon until they are completely combined and smooth. Add spices and stir to combine. Add powdered sugar and stir until smooth. Place the cream cheese frosting in the refrigerator until you are ready to use.
One the oven is preheated, line a baking sheet with parchment. Using a 1 tablespoon cookie scoop, portion cookie dough onto the baking sheet leaving at least 2 inches of space between the cookies. Give the dough balls a gentle press to SLIGHTLY flatten (see photo above).
Bake in a 350* oven for 12-14 minutes, or until the cookies are golden brown around the edges. Remove from the oven and let cool on the cookie sheet for 5 minutes before moving to a cooling rack to cool completely.
Once cookies are completely cool, remove the frosting from the refrigerator and scoop a heaping tablespoon of frosting onto the bottom side of one cookie, topping it with another cookie. Serve soon after filling or return the filled cookie sammies to the refrigerator and remove 10-20 minutes before you are ready to serve.