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

Roll out the thawed puff pastry on a lightly floured surface to about 1/8 inch thickness.

In a medium bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and ground cloves. Mix until smooth.

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

Fold the pastry over the pumpkin filling, pressing the edges firmly to seal.

Using a sharp knife or pizza cutter, slice the sealed pastry into 1-inch strips. Gently twist each strip into a spiral shape.

Place the twisted pastry strips on the prepared baking sheet, spacing them out to allow room for puffing.

Brush the tops of each twisted pastry with the beaten egg.

Slide the baking sheet into the preheated oven and bake for 18-20 minutes.

Once baked, remove the twists from the oven and allow them to cool slightly on the baking sheet. Dust with powdered sugar if desired.