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.
Add the flour, sugar, and salt in a large bowl and mix until combined. Add the butter and use a pastry cutter or two blunt knives to work the butter into the dry ingredients until the mixture resembles crumbs. Pour whisked eggs and 2 tablespoons of milk into the butter/flour mixture and mix thoroughly. Gather the dough into a ball. If dough doesn't stick together, add milk, 1 tablespoon at a time, until a ball can be formed. Knead the dough on a floured surface for a few minutes (add more flour as you knead, if it's extremely sticky). Form dough into 4 balls, wrap in plastic wrap and place in the refrigerator to chill for around 30 minutes. A chilled dough is easier to handle.
Work with one dough ball at a time (keep the others refrigerated till ready to use). On a floured surface roll out the dough into a thin sheet. Cut out desired size circles for empanadas, re-rolling scraps (I like to make smaller empanadas). Add a dollop (or more, if your circles are large) of filling in the center of each circle, fold over, creating a half-moon shape, and using a fork, press edges together to seal empanada. Transfer to a baking sheet. Continue with the remaining dough. Refrigerate the empanadas for about 30 minutes or until ready to bake.