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

Roll out the thawed puff pastry until it's about 1/8 inch thick, then cut into rectangles measuring about 4 inches by 6 inches.

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

Spread the pumpkin filling over the puff pastry rectangles, leaving a 1-inch border on all sides. Fold and seal the edges.

Slice each pocket into 1-inch strips and twist into spirals.

Arrange the twisted pastries on the baking sheet, spaced apart for puffing.

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

Bake for 18-20 minutes until puffed and golden brown.

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