Step 1: Prep and Preheat
Begin by preheating your oven to 350°F (175°C). This is critical for even baking. Take a 9×13 inch baking dish and grease it thoroughly with butter or non-stick cooking spray. This prevents sticking and makes cleanup easier.

Step 2: Whisk the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, the 1 cup of granulated sugar, cinnamon, nutmeg, ginger, and cloves. Whisking these dry ingredients first ensures the leavening and spices are evenly distributed throughout the batter, preventing clumps of spice.

Step 3: Combine the Wet Ingredients
In a separate, medium-sized bowl, combine the canned pumpkin puree, whole milk, melted (and slightly cooled) butter, and vanilla extract. Whisk these together until the mixture is smooth and homogenous.

Step 4: Create the Cake Batter
Pour the wet pumpkin mixture into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold and stir the ingredients together just until combined. Do not overmix! A few lumps in the batter are perfectly fine. Overmixing will develop the gluten in the flour and lead to a tough, dense cobbler base.

Step 5: Assemble the First Two Layers
Pour the thick pumpkin batter into your prepared 9×13 inch baking dish. Use your spatula to spread it into a smooth, even layer, ensuring it reaches all the corners. In a separate small bowl, mix together the ¾ cup brown sugar, ½ cup granulated sugar, and the ½ cup of chopped toasted pecans. Sprinkle this mixture evenly over the entire surface of the pumpkin batter. It will seem like a very thick, generous layer—this is correct!

Step 6: The Magical, Counter-Intuitive Step
This is the moment of truth. Carefully pour the 1 ½ cups of very hot (almost boiling) water evenly over the top of the sugar, pecan, and batter layers. DO NOT STIR. It will look very wrong. You will see pools of water sitting on top. Trust the process. This hot water is what will melt the sugars and sink down to form the incredible caramel sauce at the bottom of the dish during baking.

Step 7: Bake to Perfection
Place the baking dish in the preheated oven. Bake for 40-50 minutes, or until the top of the cobbler is set, firm to the touch, and has a beautifully cracked appearance with the caramel sauce bubbling vigorously around the edges. The center should no longer be jiggly.