Preheat oven to 350 degrees F.
For pumpkin filling, whisk together eggs, evaporated milk, pumpkin, sugar, brown sugar, flour, cinnamon, salt, ginger, cloves and nutmeg; set aside.
For the cobbler crust, pour butter into a 9x13-inch baking dish, tilting dish to spread butter evenly.
Combine flour, sugar, baking powder, salt, milk and vanilla in a small mixing bowl.
Pour mixture over melted butter to make crust.
Spoon or slowly pour pumpkin filling mixture evenly over crust.
Combine pecan topping ingredients and sprinkle on top.
Bake in preheated oven for 50 to 55 minutes or until an inserted toothpick comes out clean.
Serve topped with vanilla ice cream and caramel sauce, if desired.