In a deep pan, heat about an inch of vegetable or canola oil over medium heat until it reaches 350°F.

While the oil heats, use a fork to prick each tortilla in several places to prevent puffing.

Carefully place one tortilla into the hot oil, fry for about 30 seconds on each side until golden brown.

Immediately dredge each warm taco shell in the mixture of brown sugar and ground cinnamon.

Place each fried tortilla in a muffin tin to help it maintain its shape as it cools.

In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the heavy cream and mix until fluffy.

Add pumpkin puree, confectioners sugar, brown sugar, pumpkin pie spice, and vanilla extract, and mix until smooth.

Fill each fried tortilla shell with the pumpkin filling using a spoon or piping bag.

In a chilled mixing bowl, whip the heavy whipping cream until soft peaks form. Add powdered sugar and vanilla, whip until thick.

Top each filled taco with whipped cream, and consider garnishing with cinnamon or caramel sauce before serving.