📋 Instructions

1. 1Mix the cinnamon sugar — Stir the granulated sugar and 1 teaspoon of the cinnamon together in a shallow dish. Set it next to the stove so it's ready the second your tortillas come out.
2. 2Beat the cream cheese — In a large bowl, beat the softened cream cheese with the powdered sugar until smooth and no lumps remain, about 2 minutes with a hand mixer. Scrape down the bowl so nothing streaks later.
3. 3Build the pumpkin cream — Beat in the pumpkin puree, remaining 1/2 teaspoon cinnamon, pumpkin pie spice, and vanilla until evenly colored. In a separate bowl, whip the cold heavy cream to soft peaks, then fold it in gently until the filling is light and mousse-like.
4. 4Chill the filling — Cover and refrigerate the pumpkin cream for 30 minutes while you make the shells. It should hold a soft mound on a spoon, not run off it.
5. 5Toast the tortillas — Heat a large skillet over medium heat, about 350F (175C). Brush each tortilla lightly with melted butter and warm it 20 to 30 seconds per side, until it puffs slightly and smells toasty but stays pliable.
6. 6Coat in cinnamon sugar — While each tortilla is still hot, press both sides into the cinnamon sugar mixture. You want full coverage and a faint crackle when you bend it.
7. 7Fold and fill — Fold each sugared tortilla in half and hold it for a few seconds to set the shape. Spoon 2 heaping tablespoons of chilled pumpkin cream into each one, just before serving.
8. 8Top and serve — Finish with whipped cream, a drizzle of caramel, and crushed pecans if you like. Serve immediately, while the shells are crisp and the filling is cold.