• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.

Cobbler Topping

• Mix melted butter, brown sugar, vanilla, flour, pumpkin pie spice, baking powder, and salt together in a medium sized bowl until well combined. Set aside.

Cobbler Filling

• In a large bowl, whisk together pumpkin purée, sweetened condensed milk, brown sugar, vanilla, pumpkin pie spice, and salt until smooth.
• Pour into prepared baking dish, spread out into an even layer, then sprinkle with optional pecans.
• Use a small cookie scoop to scoop the cobbler topping over the filling, then use your hands to gently press down and spread out the topping.
• Sprinkle turbinado sugar over the top.
• Bake in preheated oven for 30-45 minutes or until the filling has thickened and the topping has cooked.
• Remove from the oven and cool slightly before scooping and serving with vanilla ice cream/whipped cream/cool whip and a drizzle of caramel.
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