Boil a pot of salted water on the stove on high heat. Once boiling, add in the elbow pasta. Cook until al dente – about 10 minutes. Then, drain and set aside.
Melt the butter with the garlic, thyme, and sage in a large pot set over medium heat. Allow the butter to brown around the garlic, 3-5 minutes.
To the pot, add the pasta and toss with the butter. Stir in the milk, cream cheese, and pumpkin, and cook until the cream cheese has melted.
Add the cheddar, onion powder, paprika, cayenne, and nutmeg, and stir until melted and creamy. Remove from the heat. Season with salt and pepper.