In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, salt, vanilla extract, and melted butter. Mix well until all ingredients are fully incorporated.

In another bowl, combine the flour, baking powder, and salt. Mix these dry ingredients well.

Slowly add the cold water to the dry ingredients, stirring until a dough forms. Knead the dough gently on a floured surface until smooth and elastic, approximately 3-5 minutes.

Cover the dough with a kitchen towel or plastic wrap and let it rest for about 30 minutes.

After resting, divide the dough into small balls, roughly the size of a golf ball.

Roll out each ball on a floured surface to form circles about 1/8-inch thick.

Place a spoonful of the pumpkin filling in the center of each circle.

Fold the dough over to create a half-moon shape, then press the edges together to seal. You can crimp the edges with a fork for a decorative touch.

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

Arrange the turnovers on the baking sheet and brush the tops with beaten egg for a golden finish.

Bake in the preheated oven for 25-30 minutes or until they turn golden brown.

Allow them to cool slightly on a wire rack before serving.