In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Rub in the cold butter until the mixture resembles coarse cornmeal.

Slowly add ice-cold water, mixing just until a shaggy dough forms. Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour.

In a saucepan over medium heat, combine the pumpkin puree, brown sugar, cinnamon, cloves, and a pinch of salt. Cook for about 5-7 minutes until thick.

After chilling, roll out the dough to about ⅛-inch thick, and use a 4-inch round cutter to cut out circles. Add about 1 tablespoon of filling in each, fold, and crimp the edges.

Preheat oven to 375°F. Arrange empanadas on a baking sheet. Brush with egg wash and sprinkle with sugar. Bake for 20-25 minutes until golden brown.

Let cool slightly on a wire rack, then serve warm.