Pumpkin Cheesecake Empanadas

Ingredients

• 2 1/2 cups (325 grams) all-purpose flour
• 1/4 cup (50 grams) granulated sugar
• 1 teaspoon (6 grams) kosher salt
• 1 large egg (beaten)
• 1/4 cup (60 milliliters) ice water
• 1/2 cup (1 stick or 113 grams) unsalted butter (diced)
• 1 cup (245 grams) pumpkin puree
• 8 ounces (1 package or 226 grams) cream cheese (at room temperature)
• 2 tablespoons, packed (35 grams) brown sugar
• 1 tablespoon (10 grams) all-purpose flour
• 1 teaspoon (3 grams) pumpkin spice blend
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon kosher salt (optional)
• 1 large egg
• 1 tablespoon (15 milliliters) cold water
• 1/4 cup (50 grams) granulated sugar
• 1 1/2 teaspoon (3 grams) pumpkin spice blend

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