Step-by-Step Instructions

• In a medium bowl, mix together the pumpkin puree, brown sugar, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract until smooth and creamy. Cover the bowl and chill the mixture in the refrigerator for 15–30 minutes.
• On a lightly floured surface, roll out each thawed sheet of puff pastry to approximately 10×12 inches in size, ensuring an even thickness. Slice each sheet into six rectangles, each measuring 4×5 inches.
• Take one rectangle of puff pastry and place about a tablespoon of the chilled pumpkin filling in the center. Fold the rectangle over to create a pocket, sealing the edges well and twisting the edges for a charming spiral shape.
• Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
• Whisk together the egg and water to create an egg wash. Brush the top of each twist generously with the egg wash.
• Place the twists on the prepared baking sheet and bake for 15–20 minutes, or until they are puffed and golden brown.
• Remove the twists from the oven and allow them to cool slightly on the baking sheet before serving warm.