Preheat oven to 400°F and line a large baking sheet with parchment paper. On a lightly floured surface, gently roll out the thawed puff pastry to smooth seams and create an even 10x12 inch rectangle.

Spread pumpkin pie filling evenly over the pastry, leaving a half-inch border around all edges. Fold the pastry in half lengthwise over the filling and press gently to seal.

Cut crosswise into strips about three-quarters of an inch wide. Take each strip by both ends and twist 2-3 times, then place on the prepared baking sheet with 1 inch spacing.

Brush tops with egg wash for golden color. Bake for 15-18 minutes until puffed and deeply golden brown with crisp edges.

Mix granulated sugar and cinnamon in a shallow bowl. While twists are still warm, brush with melted butter and roll in cinnamon sugar mixture.

Let cool for 5 minutes before serving. Dust with powdered sugar if desired. Serve warm for best texture and flavor.