Preheat your oven to 400°F (200°C). Prepare an inverted muffin tin.

Cut 3-4 rounds from each tortilla and prick them with a fork to prevent bubbling.

Mix granulated sugar and ground cinnamon. Brush tortillas with melted butter and coat them in the cinnamon-sugar mixture.

Shape coated tortillas in the muffin tin and bake for about 10 minutes until golden brown.

Whip together heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Blend cream cheese and powdered sugar until smooth, then add pumpkin puree, vanilla, and pumpkin pie spice.

Fill cooled taco shells with pumpkin filling, top with whipped cream and optional pecans.

Serve immediately for best texture, ideally paired with spiced apple cider.