Pumpkin Empanadas (Mini Hand Pies)

Directions:
The filling:
In a medium saucepan, melt the butter over medium-low heat. Stir in the pumpkin puree (I used homemade), brown sugar, cinnamon, nutmeg, cloves, vanilla, and salt and cook on low heat, stirring often, until the sugar has completely dissolved and the mixture becomes thick and darker in color. Taste for sugar and spices and adjust to your taste, if necessary. Remove from heat and let cool to room temperature.

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The dough:
Add both flours, coconut sugar, and salt in a large bowl and mix until combined. Add the butter and use a pastry cutter or two forks to work the butter into the dry ingredients until the mixture resembles crumbs. Pour whisked eggs and a tablespoon of milk into the butter/flour mixture and mix thoroughly. Alternatively, you can do the dough in a food processor.