Preheat the oven. Preheat your oven to 350°F (175°C). Place an 8-inch baking dish with high sides on a rimmed baking sheet in case the cobbler bubbles over while baking.

Combine the dry ingredients. Add the flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, and cloves to a medium mixing bowl. Whisk until the spices and leavening are evenly distributed.

Mix the wet ingredients. In a separate smaller bowl, stir together the pumpkin puree, milk, melted butter or vegetable oil, and vanilla until smooth and well combined.

Make the batter. Pour the pumpkin mixture into the dry ingredients. Stir just until everything comes together into a thick batter, taking care not to overmix.

Transfer to the baking dish. Spread the batter evenly into the prepared 8-inch baking dish, smoothing the top gently.

Prepare the pecan topping. In a clean bowl, combine the granulated sugar, brown sugar, and chopped pecans. Sprinkle the mixture evenly over the pumpkin batter.

Add the hot water. Carefully pour the very hot water evenly over the entire surface. Do not stir the batter, topping, or water together.

Bake. Bake for about 40 minutes, or until the cake portion in the center appears set. The edges may bubble as the brown sugar sauce develops underneath.

Rest and serve. Allow the cobbler to cool for 5 to 10 minutes before serving. Scoop into bowls and serve warm with additional pecans and vanilla ice cream if desired.