Preheat your oven to 400°F (200°C). Gather your baking sheets and ingredients.

Cut the flour tortillas into 3 to 4 rounds, about 4-4.5 inches in diameter, yielding roughly 20 taco shells.

Combine granulated sugar and ground cinnamon on a flat plate.

Puncture each tortilla round lightly, brush with melted butter, and coat in the cinnamon-sugar mixture.

Place the coated tortilla rounds between the cups of an upside-down muffin tin.

Bake for about 10 minutes until golden brown. Let them cool in the pan.

Beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.

In another bowl, combine softened cream cheese and powdered sugar and beat until smooth, then mix in pumpkin puree and spices.

Fill each taco shell with the pumpkin filling using a spoon or piping bag.

Dollop whipped cream on top and garnish with cinnamon or chopped pecans.

Serve immediately for best texture.