To prepare the crust: In the bowl of a food processor, combine the flour along with the baking powder, salt and sugar. Pulse once or twice to combine well.

Cut the butter into slices, add to the bowl, pulsing until the mixture makes a course meal. Add the eggs one at a time, pulsing to combine well. Turn the food processor on and add the water through the feed hole. Once the dough gathers into a ball, turn off the food processor.

Remove the dough and knead by hand on a floured surface until it is no longer sticky. Divide the dough into 18 equal size balls. Knead each piece lightly to coat with flour. Shape each equally sized piece into a flat patty. Place the pieces in a bowl, and store in the refrigerator for at least one hour.

To make the filling: Place the pumpkin puree in a medium sized mixing bowl. Add the cinnamon, ginger, allspice, cloves, brown sugar and egg. Using a electric hand mixer, combine the mixture well.

Meanwhile, heat your oven to 350°F (176°C.)

To make the empanadas, roll each of the chilled dough patties into circles on a floured surface. Roll the circles to approximately 8” (20cm) in diameter. Add a large spoonful of the filling to the center of the circle. Fold the dough over the top to make a half-moon shape and seal the edges with a fork. Crimp the edges decoratively, if desired.

Place the formed empanadas on a baking sheet lined with parchment paper. Bake the empanadas for 25-30 minutes until they are golden brown. Remove to a cooling rack and allow to cool completely before serving.