Carefully unroll one sheet of puff pastry and place it on a sheet of wax paper. (Some puff pastries come already on top of wax paper and some do not.) Gently roll with a rolling pin to flatten any creases. If you’re using a 10x15 puff pastry, cut in half and place 1/2 sheet aside.

Spread 1/3 of pumpkin/sugar filling (approximately 1/3 cup) onto 1 sheet of the puff pastry, leaving 1/4-inch border around edges.

Place another sheet of puff pastry on top of the filling, pressing the edges just slightly to seal. Carefully cut into six 1 1/2-inch strips.

Place each strip on a prepared baking sheet 1 1/2-inches apart. Gently twist each strip 3 times.

Mix remaining 1 1/2 teaspoons of pumpkin pie spice with sanding sugar in a small bowl; set aside. Mix egg and milk together in a small bowl. Brush each twist with egg and milk mixture and sprinkle with pumpkin + sugar mixture. Repeat with remaining puff pastry sheets and pumpkin fillings until you have 18 twists ready for the oven.

Bake for 15 to 20 minutes, or until golden brown. Cool for 5 minutes, then transfer to wire racks to cool completely.

Meanwhile, add the glaze ingredients into a bowl and mix until smooth. Drizzle over the cooled pumpkin twists, or serve alongside them for dipping.