Preheat your oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.

In a separate bowl, mix canned pumpkin puree, buttermilk, egg, melted unsalted butter, and vanilla extract until smooth.

Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula until just combined.

Transfer the dough onto a lightly floured surface and knead gently for 1-2 minutes until smooth.

Roll the dough into a rectangle about 1/4-inch thick using a rolling pin.

Slice the dough into long strips and twist each strip into a stylish form before placing on the prepared baking sheet.

Sprinkle additional cinnamon-sugar mixture over the tops of your twists if desired.

Bake in the preheated oven for 15-20 minutes until golden brown.

Transfer the twists to a wire rack to cool for about 10 minutes. Drizzle with powdered sugar icing if desired before serving.