Add 1 and 1/2 cups of water to a heatproof container (I used my glass measuring cup). Heat the water by microwave or stovetop to boiling point. Add in the 2 bags of O Organic chai tea. Let the tea steep while preparing the batter.
In a medium size mixing bowl add the flour, baking powder, salt and stir together with a fork.
In a small size mixing bowl combine the light brown sugar, cinnamon, nutmeg, cloves, O Organic egg, vanilla, and O Organic pumpkin puree. Stir to combine.
Add the wet ingredients into the dry and stir until mixed.
Spread the cake batter in the greased skillet.
In a small bowl combine the light brown sugar and the cinnamon for the topping. Sprinkle over the top of the cake. Pour the hot chai tea over the top. Don’t stir or mix.
Bake the cobbler for about 40-45 minutes, or until the cake is baked through, it will look like it’s bubbling, but that is due to the sauce that forms underneath.
Serve warm with whipped cream or ice cream if desired.
If you have leftover cobbler and save it for the next day the sauce will soak back into the cake. So it will still taste good and be fine to eat, but the sauce will no longer be there.