In a bowl, whisk together flour and salt.

Cut cold butter into flour until crumbly. Add ice water gradually until dough forms. Chill 10 minutes.

Mix pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger in a separate bowl.

Roll dough on a floured surface and cut circles (4-5 inches).

Place a spoonful of pumpkin filling in the center of each circle. Fold into a half-moon and crimp edges.

Brush with beaten egg and cut a small vent slit on top.

Bake at 375°F (190°C) for 22–25 minutes, until golden and flaky.

Cool slightly before serving.