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Ingredients
Scale
- 6 8-inch Tortillas (makes about 18–24 rounds)
- 1/2 cup Granulated Sugar
- 1 tsp Ground Cinnamon
- 1/3 cup Butter, melted
- 4 oz Cream Cheese, softened
- 1/4 cup Powdered Sugar
- 3/4 cup Canned Pumpkin Puree
- 1/2 tsp Pure Vanilla Extract
- 1 1/2 tsp Pumpkin Pie Spice
- 1/2 cup Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1/2 tsp Vanilla Extract
- Chopped pecans for garnish
Instructions
- Preheat oven to 400°F and cut tortillas into rounds.
- Combine granulated sugar and cinnamon in a dish.
- Brush tortillas with melted butter and coat with cinnamon sugar.
- Shape tortillas in a muffin tin and bake until golden brown.
- Prepare whipped cream in a bowl until stiff peaks form.
- Mix cream cheese, powdered sugar, pumpkin puree, vanilla, and spice until smooth.
- Assemble tacos with pumpkin filling, top with whipped cream and garnish.
Notes
Ensure cream cheese is at room temperature for a smooth filling.
Experiment with spices for varied flavors.
Store leftovers in an airtight container in the fridge.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 6
- Sodium: 130
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 20