Preheat your oven to 400 degrees F. Take the pie dough out from the refrigerator to warm up.

In a large bowl, add softened cream cheese and brown sugar. Beat until smooth. Add pumpkin puree, egg yolks, cinnamon, nutmeg, ginger, clove, and kosher salt. Beat until well combined.

Lightly dust your work surface with flour and roll out the pie dough to about ⅛ inch in thickness. Cut out about twelve 5 1/4-inch rounds of dough.

Make the egg wash by whisking together the egg and milk. Brush this mixture onto the edge of half of the dough circles.

Add about two tablespoons of filling in the middle of each dough circle. Fold in half and crimp the edges to seal.

Place each pasty on a parchment-lined baking sheet and brush the tops with the egg wash.

Bake in the preheated oven for 20-22 minutes, or until the bottoms are golden and they begin to crack slightly on top.

Transfer to a cooling rack and let cool completely.

In a bowl, whisk together the confectioners' sugar, two tablespoons of milk, vanilla, remaining spices, and a pinch of salt. Spoon glaze over cooled pasties and allow to set before serving.