1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray.
2. In a large bowl, combine the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. Mix until well combined.
3. Stir in the milk, pumpkin puree, and vanilla extract until the batter is smooth. Pour the batter into the prepared baking dish.
4. Sprinkle the chopped pecans evenly over the batter, followed by the brown sugar.
5. Drizzle the melted butter over the pecans and brown sugar.
6. Carefully pour the boiling water over the entire mixture. Do not stir.
7. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the cobbler is set. A toothpick inserted into the center should come out clean.
8. Allow the cobbler to cool for at least 15 minutes before serving. This allows the flavors to meld together beautifully.

One of my personal tips is to use a glass baking dish so you can keep an eye on the cobbler’s progress. The bubbling along the edges is a good indicator that your cobbler is coming together perfectly.