Cook the Bacon: In a large skillet over medium heat, cook the bacon until crispy (5–8 minutes). Remove and set aside, leaving the rendered fat in the pan.
Build the Pumpkin Sauce: Lower the heat to medium-low. Add the minced garlic and sauté until fragrant, about 1–2 minutes. In a small bowl or blender, whisk together the pumpkin purée and reserved pasta water. Pour this mixture into the pan, then stir in the heavy cream. Let it come to a gentle simmer.
Season & Melt: Stir in the smoked paprika, garlic powder, salt, and pepper. Add the Parmesan and a handful of gouda, stirring until melted and silky smooth. Taste and adjust seasoning as needed.
Bring it All Together: Add the cooked macaroni and crispy bacon back into the pan. Toss until every noodle is coated in that creamy pumpkin-gouda sauce. Let it simmer for 2–3 minutes so the flavors meld together.
Serve & Garnish: Spoon into bowls, sprinkle with parsley, and finish with extra Parmesan or gouda on top. Cozy, cheesy perfection in every bite.
