Preheat your oven to 400°F (200°C). Gather your ingredients and equipment; a muffin tin will be essential for shaping the shells.

Using a round cookie cutter, cut 3-4 rounds from each tortilla to create your taco shells—aim for about 20 pieces total. Puncture the tortilla rounds with a fork.

Combine granulated sugar and ground cinnamon in a plate to create a cinnamon-sugar mixture. Brush each tortilla round with melted butter.

Carefully place your butter-brushed tortilla rounds into the cinnamon-sugar mixture, ensuring they are evenly coated. Arrange the tortilla pieces upside-down in your muffin tin.

Bake for 8-10 minutes or until the shells are golden brown and slightly crisp. Remove the tin from the oven and let the shells cool.

In a mixing bowl, combine heavy whipping cream, powdered sugar, and pure vanilla extract. Beat until stiff peaks form, about 3-5 minutes.

Blend cream cheese with powdered sugar until creamy. Slowly incorporate the canned pumpkin puree, vanilla extract, and pumpkin pie spice.

Fill your cooled taco shells with the creamy pumpkin filling and top with a dollop of whipped cream.

Garnish with a sprinkle of cinnamon or chopped pecans before serving.