Preheat your oven to 400°F (200°C). Cut 8-inch tortillas into rounds (about 4-4.5 inches in diameter) using a cookie cutter. Poke small holes in each tortilla to prevent bubbling.

In a small bowl, mix granulated sugar and ground cinnamon to create a cinnamon-sugar mixture.

Melt some butter and brush both sides of each tortilla round. Coat them in the cinnamon-sugar mixture.

Shape the tortillas over an upside-down muffin tin and bake for about 10 minutes until golden brown and crisp. Allow to cool.

In a bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.

In another bowl, beat cream cheese until smooth, then mix in powdered sugar, pumpkin puree, vanilla, and pumpkin pie spice until creamy.

Fill the cooled taco shells with the pumpkin filling, then top each with whipped cream.

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