Preheat your oven to 400°F (200°C) and prepare a muffin tin by inverting it.

Cut 3-4 rounds from each flour tortilla and prick each round with a fork.

Combine granulated sugar and ground cinnamon, then brush each tortilla round with melted butter and coat in the cinnamon sugar mixture.

Place the coated tortilla rounds between the cups of the inverted muffin tin and bake for about 10 minutes.

In a medium bowl, combine heavy whipping cream, powdered sugar, and vanilla extract; beat until stiff peaks form.

Blend softened cream cheese and powdered sugar until smooth, then mix in the pumpkin puree, vanilla extract, and pumpkin pie spice.

Fill the cooled taco shells with the pumpkin filling and top with whipped cream and optional chopped pecans.