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

On a lightly floured surface, roll out your thawed puff pastry into a large rectangle.

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

Spread the pumpkin filling evenly over the rolled-out pastry, leaving a half-inch border.

Fold the pastry in half over the filling and press down on the edges to seal.

Slice the folded pastry into 1-inch wide strips using a sharp knife or pizza cutter.

Twist each strip several times before placing them on the prepared baking sheet.

Brush the tops of each twist with beaten egg for a rich finish.

Bake for 18-20 minutes until golden brown.

Let the twists cool on a wire rack before dusting with powdered sugar, if desired.