Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 1/2 cups
- Pumpkin puree: 1 1/2 cups
- Vegetable oil: 1/2 cup
- Pumpkin pie spice: 2 teaspoons
- Baking soda: 1 teaspoon
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking sheet.
- Step 2: In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
- Step 3: Add the pumpkin puree and vegetable oil to the dry ingredients. Mix until just combined. Do not overmix.
- Step 4: Pour the batter into the prepared baking sheet and spread evenly.
- Step 5: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the cake cool completely before frosting (optional).
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer storage.
- A quick zap in the microwave (15-20 seconds) will bring back the cake's soft texture if you prefer it warm.
- Serve this delightful sheet cake with a dollop of vegan cream cheese frosting or a dusting of powdered sugar for extra sweetness.
- For a richer pumpkin spice flavor, gently toast the pumpkin pie spice in a dry pan for a minute or two before adding it to the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American