In a large bowl, mix together the flour, cold butter, sugar, and salt. Blend until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Avoid overworking the dough.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

In a separate bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves. Stir until well mixed and set aside.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut circles using a round cutter, about 4-5 inches in diameter.

Place about a tablespoon of the pumpkin filling in the center of each dough circle.

Fold the dough over the filling to create a half-moon shape, and press the edges to seal. Use a fork to crimp the edges.

Brush the tops with beaten egg for a golden finish.

Bake for 20-25 minutes or until the tops are golden brown. Let them cool slightly before serving.