Preheat oven to 400F. Line a sheet pan with parchment and set aside.

In a bowl, stir the pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger together. Set aside.

Place one sheet of puff pastry on a lightly floured surface. Gently roll the puff pastry to smooth out any seams. Do the same with the second sheet of puff pastry.

Spread the pumpkin filling on one sheet of puff pastry and place the second sheet of pastry on top. Slice one inch strips with a knife. If you find the dough is getting soft, refrigerate for 15 minutes before continuing.

Hold the ends of each strip and twist a few times. Place the twists onto the baking sheet. Brush each twist with the egg and lightly sprinkle the raw sugar on top.

Bake for 20 minutes or until golden brown and puffy. Let cool before eating.