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Pumpkin Pie Tacos

Pumpkin Pie Tacos

Crisp cinnamon-sugar taco shells filled with silky pumpkin cheesecake-style filling—everything you love about pumpkin pie in a fun, hand-held dessert.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 20 minutes
Total Time 52 minutes
Course Dessert, Snack
Cuisine American
Servings 10 tacos
Calories 245 kcal

Equipment

  • 1 Oven
  • 1 12-cup muffin tin invert to shape taco shells
  • 2 Mixing Bowls
  • 1 Hand Mixer
  • 1 Piping bag or zip-top bag (optional)

Ingredients
  

Cinnamon-Sugar Shells

  • 10 small flour tortillas street taco size, 4–5 inches
  • 4 tbsp unsalted butter melted
  • 0.5 cup granulated sugar
  • 1 tbsp ground cinnamon

Pumpkin Filling

  • 8 oz cream cheese softened
  • 1 cup pumpkin puree 100% pumpkin, not pie filling
  • 0.5 cup brown sugar light, packed
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 cup heavy cream cold; whip to soft peaks

To Serve

  • 1 cup whipped cream or whipped topping
  • 0.25 cup chopped pecans optional
  • 0.25 tsp ground cinnamon for dusting
  • 2 tbsp caramel sauce optional drizzle

Instructions
 

Cinnamon-Sugar Shells

  • Preheat oven to 350°F (175°C). Stir sugar and cinnamon together in a shallow dish. Brush both sides of each tortilla with melted butter, then coat evenly in cinnamon sugar; shake off excess.
  • Drape tortillas over the back of an inverted muffin tin (or a taco rack). Bake 8–12 minutes, until lightly golden and crisp. Transfer to a rack and cool completely so they set.

Pumpkin Filling

  • Beat softened cream cheese and brown sugar with a hand mixer until smooth and fluffy. Mix in pumpkin puree, pumpkin pie spice, and vanilla until velvety.
  • Whip cold heavy cream to soft peaks and gently fold into the pumpkin mixture until combined. Cover and chill 15–20 minutes for a firmer texture.

Assemble & Serve

  • Pipe or spoon pumpkin filling into cooled shells. Top with whipped cream and finish with a pinch of cinnamon, chopped pecans, and a drizzle of caramel if desired. Serve right away for the crispiest shells.

Notes

Bake shells until just golden—overbaking can make them brittle. Prepare the filling up to 2 days ahead and refrigerate; fill shells only when ready to serve to keep them crispy.

Nutrition

Serving: 1tacoCalories: 245kcalCarbohydrates: 25g
Keyword fall dessert, Pumpkin, Pumpkin Pie Tacos
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