In a large mixing bowl, combine flour, sugar, baking powder, and salt. Rub in cold butter until it resembles coarse cornmeal.

Gradually add ice-cold water, mixing until a shaggy dough forms. Cover with plastic wrap and chill for at least 1 hour.

Combine pumpkin puree, brown sugar, cinnamon, cloves, and salt in a medium pot. Cook over medium heat for 5-7 minutes until thickened.

Remove from heat and let it cool while dough chills.

Preheat oven to 375°F (190°C). Roll dough to about ⅛-inch thick and cut out 4-inch circles.

Place circles on a parchment-lined baking sheet. Place a tablespoon of cooled filling in the center of each circle.

Fold over to create a half-moon and crimp edges to seal. Brush tops with egg wash and sprinkle with sugar.

Bake empanadas in the preheated oven for 20-25 minutes or until golden brown. Let cool briefly on a wire rack.