Start by making your caramel sauce. In a small saucepan over medium high heat, add sugar and stir until sugar is melted. It may clump, just keep whisking and cook until it turns a light amber color.
Once sugar is melted, add in butter and whisk until melted. Stir in bourbon.
Remove from heat and add in cream and salt and whisk to incorporate. Set aside and let caramel cool. Once cooled, you can pour into air-tight container and store in the refrigerator.
Preheat oven to 350 degrees and spray a 9 x 13 pan with non-stick spray.
In a large mixing bowl, combine flour, sugar, spices and baking powder.
In a separate bowl, combine pumpkin, milk, vanilla, vegetable oil and bourbon. Spoon into the dry ingredients and beat to combine.
Pour into prepared pan and smooth even. In a small bowl, combine the brown sugar and pecans and then spread over entire pan of batter. Pour hot water over the entire pan and bake for 55-60 minutes.
Remove from oven and let cool 15 minutes. Poke small holes into cobbler and lightly pour Bourbon Salted Caramel Sauce over entire pan. Serve with ice cream or whipped topping