Combine 1 cup of pumpkin puree, 1/2 cup of brown sugar, 1/4 cup of granulated sugar, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1 teaspoon of vanilla extract in a mixing bowl until smooth. Chill for 15-30 minutes.

Roll out two thawed sheets of puff pastry to approximately 10 by 12 inches each. Cut each sheet into six equal rectangles.

Place a tablespoon of chilled pumpkin filling in the center of each pastry rectangle. Fold the pastry over the filling and seal the edges with a fork. Twist the edges in opposite directions.

Preheat your oven to 400°F (200°C). Place the twists on a lined baking sheet and brush the tops with the egg wash. Bake for 15-20 minutes until golden brown.

Cool the twists on a wire rack for a few minutes before serving warm, optionally dusting with powdered sugar or icing.