1 Cup brown sugar
1/2 tsp Ground Cinnamon
1/3 Cup chopped pecans or walnuts
1-1/2 Cups hot water
Preheat oven to 350°F. Whisk together the dry ingredients: the flour, baking powder, salt, sugar, and spices. Add the canned pumpkin, vegetable oil, and vanilla extract to the dry ingredients. Stir mixture until ingredients are just blended. Spread into a well-oiled round casserole dish or 9″ square pan.
Make the topping: mix together the brown sugar, cinnamon, and chopped walnuts in a small bowl. Sprinkle topping evenly over the batter, and pour hot water over the top.
Bake in oven at 350° for about 50-60 minutes. The cake will rise to the top as it bakes. The cobbler should be cooked through, but there will be gooey “sauce” at the bottom.
Remove from oven and allow to cool slightly for 5-10 minutes before serving. Serve cobbler warm, topped with vanilla ice cream.