Preheat your oven to 350°F (175°C). Grease and flour a 13×9-inch baking pan. This prevents sticking and ensures easy removal.
In a sizable mixing bowl, whisk together the all-purpose flour, baking soda, cinnamon, ground ginger, and salt. Set this aside.
In another bowl, combine the pumpkin puree, granulated sugar, packed sweetener, vegetable oil, two binding agents, and vanilla extract. Beat until smooth and well blended.
Gradually add the flour mixture to the liquid components. Mix on low speed until just combined. Do not overmix the batter.
Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the pumpkin sheet cake cool in the pan on a wire rack. Ensure it is completely cool before frosting.