Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Add the ground chicken, pumpkin puree, breadcrumbs, Parmesan, egg, diced onion, minced garlic, chopped sage, salt, black pepper, and garlic powder to a large mixing bowl.

Gently mix until the ingredients are evenly distributed. Avoid aggressively mixing or compacting the mixture, as this can produce dense meatballs.

Using a cookie scoop or spoon, divide the mixture into approximately 16 evenly sized meatballs.

Arrange the meatballs on the prepared baking sheet, leaving a little space between them.

Lightly brush or drizzle the meatballs with olive oil.

Bake for 18–20 minutes, or until lightly browned and the centers reach an internal temperature of 165°F (74°C).

While the meatballs bake, prepare the sage cream sauce. Melt the butter in a large skillet over medium heat.

Add the minced garlic and chopped fresh sage. Cook for approximately 1 minute, stirring frequently, until fragrant.

Pour in the chicken broth and bring to a gentle simmer. Cook for approximately 3 minutes to reduce slightly.

Reduce the heat to medium-low and pour in the heavy cream.

Add the Parmesan and black pepper. Whisk gently until the cheese melts and the sauce becomes smooth and slightly thickened. Avoid vigorously boiling the cream sauce.

Transfer the baked Pumpkin Chicken Meatballs in Sage Cream Sauce to the skillet.

Spoon the creamy sage sauce over the meatballs and simmer gently for approximately 5 minutes, allowing the flavors to combine.

If the sauce becomes too thick, add a splash of chicken broth. If it is too thin, simmer gently for another minute or two.

Remove from the heat and serve warm with additional Parmesan and fresh sage, if desired