This pumpkin sheet cake is moist, warmly spiced, and easy to make in a single pan. It is perfect for fall gatherings, potlucks, or a simple dessert topped with cream cheese frosting.
Preheat the oven to 350°F (175°C). Grease a 9x13-inch sheet pan and line it with parchment paper if desired.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the eggs one at a time, whisking after each addition. Stir in the pumpkin puree, milk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and mix just until combined. Fold in the nuts, if using.
Pour the batter into the prepared pan and spread it evenly.
Bake for 28 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool completely in the pan before slicing and serving.
Notes
For extra flavor, top with cream cheese frosting or a dusting of powdered sugar. Walnuts or pecans add a nice crunch, but they can be omitted for a nut-free cake.