Boil pasta noodles according to package instructions and set aside. Reserve some of the pasta water.
Preheat a pan on medium, low heat.
Add the chicken stock to the pan and add in the pumpkin puree. Stir until it is smooth and fully combined with the chicken stock.
Add in the cream cheese and pumpkin spice and stir until they are both incorporated.
Toss the pasta noodles in the sauce until fully coated. If needed, add in a little chicken stock or reserved pasta water to thin out the sauce.
This recipe does use cream cheese which is higher in sodium compared to some other cheeses. The cream cheese adds great flavor and creaminess to the pasta but may be replaced with other lower sodium options (see substitutions above).
To make this pasta into a pumpkin mac and cheese, stir in 1/2 cup of shredded cheese into the sauce before adding in the pasta noodles.