Pumpkin Pie Tacos: 6 Sweet & Easy Fall Delights

Name: Pumpkin Pie Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 6 (8-inch) tortillas – makes about 18–24 rounds; ½ cup granulated sugar; 1 tsp ground cinnamon; ⅓ cup butter, melted; 4 oz cream cheese, softened; ¼ cup powdered sugar; ¾ cup canned pumpkin puree; ½ tsp pure vanilla extract; 1½ tsp pumpkin pie spice; ½ cup heavy whipping cream; 2 tbsp powdered sugar; ½ tsp vanilla extract; Chopped pecans, for garnish (optional)

Jump to Recipe

If you thought tacos were just for Tuesdays, these Pumpkin Pie Tacos are here to change your mind—and quite possibly your dessert game forever. Imagine the cozy comfort of pumpkin pie, the crunch of a cinnamon-sugar shell, and the creamy sweetness of whipped topping… all in one hand-held treat. It’s like fall wrapped itself in a tortilla and showed up at your door saying, “Surprise! I brought dessert.”

This recipe is the ultimate lifesaver for busy weeknights, holiday parties, or those moments when you just want something festive without wrestling a pie crust into submission. And if you’re like me and can’t get enough of pumpkin season, you’ll also want to save my pumpkin cornbread recipe—it’s the perfect savory-sweet side for cozy fall dinners.

Why You’ll Love These Pumpkin Pie Tacos

No pie dish required – just tortillas, a muffin tin, and your oven.
Perfectly portioned – easy to serve, no messy slicing.
Kid-friendly fun – they’ll love helping cut and coat the shells.
Make-ahead magic – prep the filling in advance, then assemble before serving.

If you love the idea of pumpkin for breakfast too, my slow cooker pumpkin maple oatmeal is a warm, spiced, and nourishing way to start the day.

Ingredients You’ll Need

For the Taco Shells:

6 (8-inch) tortillas – makes about 18–24 rounds
½ cup granulated sugar
1 tsp ground cinnamon
⅓ cup butter, melted

For the Pumpkin Pie Filling:

4 oz cream cheese, softened
¼ cup powdered sugar
¾ cup canned pumpkin puree
½ tsp pure vanilla extract
1½ tsp pumpkin pie spice

For the Whipped Cream:

½ cup heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
Chopped pecans for garnish (optional, but highly recommended!)

How to Make Pumpkin Pie Tacos

1. Prep the shells.

Preheat your oven to 400°F. Using a 4–4.5 inch cookie cutter, cut 3–4 rounds from each tortilla until you have around 20 shells. Stir cinnamon and sugar together on a plate. Gently poke each tortilla with a fork 4–5 times (this keeps them from puffing up). Brush both sides with melted butter, then dip in the cinnamon-sugar mix until coated.

2. Shape & bake.

Flip a muffin tin upside down and tuck each tortilla round between the cups to form a taco shape. Bake for 10 minutes, or until lightly golden. Let them cool in the pan—this helps them hold their shape.

3. Whip the cream.

Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Set aside in the fridge.

4. Make the filling.

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

5. Assemble & serve.

Spoon or pipe the pumpkin filling into cooled shells. Top with whipped cream, sprinkle with cinnamon and pecans, and serve immediately.

Mounia’s Tips for Perfect Pumpkin Pie Tacos

Make it ahead: You can prepare the pumpkin filling up to 2 days in advance and store it in the fridge. Just fill the taco shells right before serving so they stay crispy.
Add some crunch: Toast your pecans before sprinkling them on top for extra flavor.
Going nut-free? Swap pecans for crushed graham crackers or a sprinkle of toffee bits.
Need a shortcut? Store-bought whipped cream works in a pinch, but homemade really makes these shine.

And if you’re planning a holiday dessert spread, I highly recommend pairing these with my Starbucks pumpkin cream cheese muffins—it’s like hosting your own cozy coffeehouse at home.

A Little Story from My Kitchen

The first time I made these, it was for a Friendsgiving dessert table. I figured they’d be a cute “extra” next to the pies and cakes. Well… they vanished before the turkey was carved. I had people hovering in the kitchen, “just checking” if more were coming out of the oven. Lesson learned: always make a double batch if you want any for yourself.

And if you’re craving a savory taco night option to balance the sweetness, my chuck roast tacos are slow-cooked, tender, and ridiculously flavorful.

Close-up of Pumpkin Pie Tacos with whipped cream, pumpkin filling, and cinnamon-sugar shell on slate board — Pumpkin Pie Tacos with creamy pumpkin filling, fluffy whipped cream, and a golden cinnamon-sugar shell for the ultimate fall treat.

FAQs About Pumpkin Pie Tacos

Can I use fresh pumpkin instead of canned?

Yes! Just make sure it’s cooked and puréed until smooth. Canned is more consistent, but fresh works beautifully.

How do I store leftovers?

The shells will soften over time, so store the filling and shells separately in airtight containers. Assemble right before serving for the best crunch.

Can I make them gluten-free?

Absolutely—just use your favorite gluten-free tortillas.

Bring the Cozy Vibes to Your Table

Pumpkin Pie Tacos are everything we love about fall—warm spices, creamy pumpkin filling, and a touch of sweetness—all bundled up in a crunchy, cinnamon-sugar shell. Whether you’re whipping them up for a cozy night in or wowing guests at your holiday party, these little beauties will steal the show… and maybe even replace your pumpkin pie tradition.