Preheat the oven to 350°F and lightly spray a 10 x 15 x 1″ sheet tray.

In a large bowl, beat together pumpkin, and sugars until well blended. Add eggs, one at a time beating after each addition.

In another bowl sift together flour, baking soda, cinnamon, nutmeg, cloves, pepper, and salt. Add to the pumpkin mixture in several additions, slowly beating after each until flour mixture is just incorporated. Scrape down and stir up from bottom with a spatula several times. Mix in oil until incorporated.

Bake for 25 to 30 minutes until cake has just pulled away from the edges and springs back when lightly pressed. Watch for any spots that might have cooked unevenly; sometimes a larger pan in a standard oven might cause hotter or colder spots. Rotate if necessary.

Frost and decorate as desired. Recommended is Mom’s Cream Cheese Frosting or for a less sweet option, Cream Cheese Frosting for Topping Cakes & Cupcakes.

Note: If desired, for a more standard flavor, a tablespoon of your favorite Pumpkin Pie Spice or one of my Homemade Pumpkin Pie Spices may be substituted for the individual spices in this cake.