In a medium mixing bowl, combine 1 cup of pumpkin puree, 1/2 cup of brown sugar, 1/4 cup of granulated sugar, 1 tsp of ground cinnamon, 1/4 tsp of ground nutmeg, and 1 tsp of vanilla extract. Stir until smooth and chill in refrigerator for 15-30 minutes.

Roll out 2 sheets of thawed puff pastry on a floured surface to approximately 10x12 inches. Cut each sheet into 6 rectangles measuring about 4x5 inches.

Preheat oven to 400°F (200°C). Take a pastry rectangle, place about 1 tbsp of chilled pumpkin filling in the center, fold and seal edges, then twist to form a shape. Repeat with remaining rectangles.

Brush each twist with egg wash and bake for 15-20 minutes until golden brown, keeping an eye to avoid over-browning.

Allow twists to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Serve warm.