Preheat your oven to 400°F (200°C). Gather all your ingredients and equipment, including flour tortillas, a muffin tin, and a bowl for the cinnamon-sugar mixture.

Using a round cookie cutter, cut 3-4 rounds from each tortilla to create about 20 taco shells. Set these rounds aside.

Blend together granulated sugar and ground cinnamon on a plate. Prick the rounds slightly to prevent air bubbles while baking.

Melt some butter and brush both sides of the tortilla rounds with it. Sprinkle the cinnamon-sugar mixture on both sides.

Place the coated tortilla rounds in an upside-down muffin tin, draping them to form taco shapes. Bake for about 10 minutes, or until golden and crispy.

Allow the taco shells to cool in the pan for a few minutes to become even crisper.

In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat until stiff peaks form.

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

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

Add a dollop of whipped cream on top of the filling and sprinkle chopped pecans for garnish.