🎃 Pumpkin Pecan Cobbler

Preheat Oven: to 350°F / 175°C. Grease a 9×9-inch baking dish.
Make the Batter:
- In a bowl, whisk together flour, baking powder, salt, sugar, and spices.
- Stir in pumpkin purée, milk, melted butter, and vanilla until smooth.
- Spread batter evenly in the prepared dish.
Add the Topping:
- In a small bowl, mix brown sugar, granulated sugar, and pecans.
- Sprinkle evenly over the batter.
Pour the Water:
- Carefully pour hot water over the top (do NOT stir — this is what creates the gooey sauce).
Bake:
- Bake for 40–45 minutes until the top is golden and a bit crisp.
- The bottom will be soft and saucy — that’s what you want!
Serve:
- Scoop into bowls while warm and top with whipped cream or vanilla ice cream.

Extra cozy flavor: Add a drizzle of caramel sauce before serving.
Nut-free option: Skip the pecans or replace with toasted pumpkin seeds.
This dessert is best served warm, straight from the oven — perfect for holidays or chilly nights.

Would you like me to give you a small-batch version (perfect for 2–3 servings) so you can make this as a quick weeknight treat without leftovers?