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

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

In a medium bowl, combine pumpkin puree, granulated sugar, brown sugar, and spices until smooth.

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

Fold the pastry over the filling and seal the edges firmly.

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

Brush the tops of the twisted pastries with beaten egg.

Bake for 18-20 minutes, until golden brown.

Let cool slightly then dust with powdered sugar before serving.