Pumpkin Empanadas

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

To make the dough: Whisk flour, sugar, salt, and baking powder together in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Stir in warm water, 2 tablespoons at a time, just until dough starts coming together. Knead dough a few times in the bowl.

Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.

To make the filling: Mix pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves together in a large bowl until smooth.

Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.

Bake in the preheated oven until the filling is hot and crusts are golden brown, about 20 minutes.