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

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

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

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

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

Cut the filled pastry into 1-inch strips and twist each strip into a spiral shape.

Place the twisted strips onto the prepared baking sheet, spacing them evenly apart and brush the tops with the beaten egg.

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

Allow to cool slightly, then dust with powdered sugar before serving.