Prepare a 9x13 inch baking dish by greasing it or spraying it with nonstick spray.
Add pumpkin purée, evaporated milk, Solo Marshmallow Creme, bourbon, eggs, cinnamon, ginger, cloves, and nutmeg to a medium mixing bowl and mix with an electric mixer on high for approximately two minutes, or until a smooth consistency is achieved.
Pour mixture into the prepared baking dish.
In a separate mixing bowl, add flour, sugar, softened (but not melted) butter, baking powder, heavy cream, and vanilla extract.
Mix until all ingredients are fully blended, and a lumpy dough is formed. For best results, mix with your hands or a wooden spoon.
Evenly distribute the dough over the top of the pumpkin mixture, in the baking dish.
Bake the cobbler at 350 for approximately 45 minutes, or until the top is golden brown.