Instructions

1. Preheat the oven to 350°F. Grease a deep 8 x 8-inch baking dish (at least 2 1/2 inches deep). Place it on a baking sheet lined with parchment paper or foil.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, whisk together the granulated sugar, cinnamon, nutmeg, cloves, pumpkin puree, milk, oil or melted butter, and vanilla until smooth.
4. Pour the wet mixture into the dry ingredients and stir just until combined.
5. Spread the batter evenly into the prepared baking dish.
6. In a small bowl, mix the granulated sugar, brown sugar, and toasted pecans. Sprinkle evenly over the batter.
7. Slowly pour the very hot water evenly over the top. Do not stir!!!
8. Bake for 38–40 minutes, until the center is set and no longer looks wet. The cobbler will bubble as the caramel sauce forms underneath, and some sauce may bubble over onto the baking sheet.
9. Let cool for about 10–15 minutes before serving. Spoon into bowls and serve warm, preferably with vanilla ice cream. and more pecans sprinkled on top.
10. Store leftover cobbler covered in the refrigerator for up to 3 days.