Pumpkin Pecan Cobbler

adapted from Lauren's Latest

2 cup + 6 tablespoons all purpose flour

4 teaspoons baking powder

1 tsp salt

1 1/2 cup granulated sugar

2 tsp cinnamon

1 tsp nutmeg

1 tsp cloves

1 cup pumpkin puree

1/2 cup milk

1/2 cup melted butter or vegetable oil

3 tsp vanilla

TOPPING

• 1 cup granulated sugar
• 1 cup brown sugar
• 1/2 cup chopped pecans
• 3 cups very hot water

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a 9x13 casserole dish with high sides.
4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.