In a medium saucepan, melt butter over medium-low heat. Add pumpkin puree, coconut sugar, spices, vanilla, and salt. Cook on low, stirring often, until thick and caramelized in color (about 10-12 minutes).

Taste and adjust sweetness or spice to your liking. Let cool to room temperature.

In a large bowl, whisk together both flours, coconut sugar, and salt.

Add cold butter and use a pastry cutter (or two forks) to blend until mixture forms coarse crumbs.

Pour in whisked eggs and milk. Stir until a dough forms. If dry, add another tablespoon of milk.

Knead dough on a lightly floured surface for 2–3 minutes, then divide into 4 balls. Wrap and chill in the fridge for 30 minutes.

Line a baking sheet with parchment paper.

Roll out one dough ball at a time on a floured surface into a thin sheet.

Cut circles (about 4 inches wide).

Add a spoonful of pumpkin filling to the center of each circle.

Fold into half-moon shapes and press edges with a fork to seal.

Transfer to baking sheet and refrigerate for 30 minutes.

Preheat oven to 350°F (175°C).

Use a paring knife to make 1–2 small slits in each empanada to vent steam.

Brush tops with egg wash and sprinkle with sugar.

Bake for 20–25 minutes until golden brown.

Cool on a wire rack before serving.