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

Roll out the puff pastry on a lightly floured surface until about 1/8 inch thick.

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

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

Fold the edges of the pastry over the filling, pressing to seal them closed.

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

Arrange the twisted pastries on the baking sheet, leaving space between each twist.

Brush the tops with the beaten egg to achieve a golden finish.

Bake for 18-20 minutes until golden brown and puffed.

Cool slightly on a wire rack. Dust with powdered sugar before serving if desired.