Preheat the oven to 400°F (200°C).

Cut 3-4 rounds out of each tortilla with a cookie cutter (4-4.5 inch) to get about 20 shells.

In a plate, stir together the sugar and cinnamon. Gently stab the tortillas with a fork 4-5 times to help prevent air bubbles.

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

Flip a muffin tin upside down and place the tortilla pieces between the muffin cups. Bake for 10 minutes until just golden brown. Let them cool in the pan.

While the taco shells are cooling, make the whipped cream. Beat the whipping cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form.

In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the pumpkin puree, vanilla, and pumpkin pie spice. Mix until well combined.

Pipe or spoon the pumpkin filling into the cooled taco shells. Top them with whipped cream and sprinkle with cinnamon and/or chopped pecans. Serve immediately and enjoy!