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. Stir until smooth.

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

Fold the edges of the pastry over the pumpkin filling and press to seal it.

Cut the filled pastry into 1-inch strips and gently twist each strip.

Arrange the twisted pastry strips on the prepared baking sheet, spacing them apart.

Brush the tops with the beaten egg for a golden finish.

Bake in the preheated oven for 18-20 minutes until puffed and golden brown.

Remove from the oven, let cool slightly, and dust with powdered sugar before serving.