Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Roll out your thawed puff pastry until it reaches about 1/8 inch thick.

In a mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and ground cloves.

Spread the pumpkin filling evenly over the puff pastry, leaving a 1-inch border around the edges.

Fold the puff pastry over the filling, pressing to seal the edges.

Slice the folded pastry into 1-inch strips and twist each strip into spirals.

Place the twisted pastries on the prepared baking sheet, leaving space between each one.

Brush the tops of each twist with the beaten egg.

Bake in your preheated oven for 18-20 minutes, or until golden brown.

Remove from the oven, let cool slightly, and dust with powdered sugar if desired.