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

Roll out the thawed puff pastry on a lightly floured surface to about 1/8 inch thick, keeping a roughly rectangular shape.

In a mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and ground cloves until smooth. Adjust sweetness or spice if needed.

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

Fold the pastry over the filling and press the edges to seal, being careful not to tear the dough.

Cut the folded pastry into 1-inch strips and twist each strip into a spiral, keeping the filling inside.

Place the twists on the prepared baking sheet with space between each. Brush the tops lightly with the beaten egg.

Bake for 18–20 minutes, until golden brown and puffed. Watch the edges closely to prevent burning.

Let the twists cool slightly on a wire rack. Dust with powdered sugar if desired and serve warm.