In a bowl, combine canned pumpkin puree, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Mix until well combined. Set aside.

In another bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, continuing to beat until well incorporated. Set aside.

In a food processor, pulse together all-purpose flour, granulated sugar, and salt.

Add cold, diced unsalted butter and pulse until the mixture resembles coarse crumbs.

Gradually add ice water, pulsing until the dough comes together.

Turn the dough out onto a floured surface, kneading briefly until it forms a cohesive ball. Divide the dough in half, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

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

Roll out one disc of the chilled dough on a floured surface to about 1/8 inch thickness.

Using a round cutter, cut out circles for the hand pies.

Place a spoonful of the pumpkin filling in the center of half the circles, leaving a border around the edges.

Dollop a spoonful of cream cheese filling over the pumpkin filling.

Brush the edges of the circles with water and place another circle of dough over the filling, sealing the edges with a fork.

In a small bowl, whisk together the egg and water to create an egg wash.