Preheat your oven to 400°F (200°C) and cut tortillas into circular shells. Brush melted butter on the tortilla rounds, then coat them with a mix of granulated sugar and ground cinnamon.

Place the coated tortilla rounds upside down in a muffin tin to create taco shapes. Bake for about 10 minutes or until golden and crispy.

In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat on high speed until stiff peaks form, about 3 to 5 minutes. Set aside.

Blend cream cheese and powdered sugar until smooth. Add canned pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until well incorporated.

Once cooled, fill taco shells with pumpkin filling and top with whipped cream and optional chopped pecans. Serve immediately.