Bloom the garlic powder, onion powder, and paprika in butter and olive oil for 30-60 seconds before adding broth to unlock their full aromatic potential and prevent a raw, dusty flavor.

Mix pumpkin purée with a splash of warm chicken broth before adding to the cream to prevent lumps and ensure a silky, smooth sauce throughout the dish.

Save 1 cup of starchy pasta cooking water to thin the sauce if it becomes too thick—the starch helps the cream and cheese coat the anelli perfectly without breaking.

Remove the pot from heat before stirring in the Parmesan and Asiago to prevent the proteins from seizing and keep the sauce luxuriously creamy rather than grainy.

Add black pepper in the last 30 seconds of cooking to maintain its sharp, peppery bite and prevent it from becoming bitter or overpowering the delicate pumpkin and cheese flavors.