Preheat your oven to 400°F (200°C). Use a cookie cutter, about 4-4.5 inches in size, to cut out rounds from each tortilla, aiming for 20 shells in total.

On a plate, mix together the granulated sugar and cinnamon. Poke each tortilla round 4-5 times to prevent air bubbles while baking.

Brush both sides of the tortillas with melted butter, then dip them in the cinnamon-sugar mixture.

Flip a muffin tin upside down and place the tortilla pieces in between the muffin cups. Bake for about 10 minutes, or until golden brown, then allow to cool.

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. Add pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until fully combined.

Once the taco shells have cooled, fill each one with the pumpkin filling.

Top each taco with a dollop of whipped cream and sprinkle with additional cinnamon or chopped pecans.

Serve immediately and enjoy the delightful fusion of flavors!