Pumpkin Empanadas

Directions

1. In a large bowl, whisk together 2 cups all-purpose flour, 4 teaspoons granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt. Use your fingertips to rub in 3/4 cup (1 1/2 sticks) cold cubed unsalted butter until the mixture looks like coarse cornmeal.
2. Drizzle 1/4 cup ice cold water over the flour mixture. Stir with a fork until a dough forms. Gather the dough into a flat disc in the bowl, cover, and refrigerate for at least 1 hour. (Dough can be made up to 1 day ahead; wrap in plastic and keep refrigerated.)
3. In a small pot, combine 1 1/2 cups canned pumpkin puree, 6 tablespoons dark brown sugar, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, and 1/8 teaspoon kosher salt. Bring to a simmer over medium heat, then reduce heat to medium-low and cook, stirring constantly with a spatula and scraping the bottom, until thickened and jammy, 5 to 7 minutes. Let cool completely. (Filling can be made 1 day ahead; cool, then store in an airtight container and refrigerate.)
4. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a 4-inch round cutter to cut out rounds, rerolling and cutting scraps as needed to yield 18 rounds.
5. Place 1 generous tablespoon of pumpkin filling in the center of each round. Fold the dough over to form a half-moon shape; crimp or seal the edges with a fork. Arrange the empanadas on the prepared baking sheets and refrigerate until cold, about 15 minutes.
6. In a small bowl, whisk 1 large egg with 1 tablespoon cold water. Brush the egg wash over the empanadas, then turn and brush the second side. Sprinkle both sides with 1 tablespoon granulated sugar.
7. Bake the empanadas until golden brown and firm to the touch, 20 to 25 minutes. Let cool for about 5 minutes before serving.