Preheat your oven to 400°F (200°C) and grab an inverted muffin tin to shape the taco shells.

Cut out 3-4 rounds from each flour tortilla using a round cutter or cup, and prick each round with a fork to prevent bubbling.

Mix granulated sugar and ground cinnamon in a small bowl. Brush each tortilla round with melted butter, then coat with the cinnamon sugar mixture.

Place the coated tortilla rounds into the muffin tin cups, press gently to create a taco shape, and bake for about 10 minutes or until golden and crispy.

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

Combine softened cream cheese and powdered sugar until smooth. Gradually mix in pumpkin puree, vanilla extract, and pumpkin pie spice until creamy.

Fill each cooled taco shell with the pumpkin filling, top with whipped cream, and sprinkle with chopped pecans if desired.