In small saucepan over medium heat, add pumpkin puree, brown sugar cane, butter, orange zest, cinnamon, cloves, nutmeg and salt. Cook, stirring well, until sugar is dissolved and flavors are evenly distributed, about 3 minutes. Transfer pumpkin mixture to bowl; chill in refrigerator until cold.
Heat oven to 425°F. In small bowl, mix sugar with remaining cinnamon until combined; set aside.
On lightly floured work surface, using rolling pin, roll out puff pastry round until about ½” larger in diameter. Spoon about 2 tbsp. cooled pumpkin mixture into middle of dough. Moisten edges with beaten eggs; fold in half to form half-moon shape. Seal edges by pressing with fork; transfer to parchment-lined baking sheet. Repeat with remaining pastry rounds and filling to make 12 empanadas. Brush tops ofempanadas with beaten eggs; sprinkle with cinnamon sugar.
Bake until empanadas are puffed and golden brown, about 20 minutes, rotating pan after 10 minutes. Serve warm or at room temperature.