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

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

In a medium bowl, mix together canned pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and ground cloves.

Spread the pumpkin filling evenly over the puff pastry, leaving a 1/2-inch border.

Fold the puff pastry in half lengthwise, sealing the edges tightly.

Cut the pastry into 1-inch-wide strips.

Twist each strip into spirals and place on the baking sheet.

Brush the tops of each twist with the egg wash.

Bake for 18-20 minutes or until golden brown.

Cool on a wire rack and dust with powdered sugar if desired.