Heat the oil in a deep pan. Prick the tortillas with a fork to prevent them from puffing up.

Cook a tortilla for 30 seconds, flip and fold in half, holding the tortilla open with tongs.

Combine the brown sugar and cinnamon.

Immediately dredge the fried tortillas in the sugar.

Flip a muffin tin over and place the fried tortilla shells between the muffin cups. Repeat until all the tortillas are fried.

Beat the cream cheese for 1 minute, then add the heavy cream and beat for another minute. Stir in the pumpkin, confectioners sugar, brown sugar, pumpkin pie spice, and vanilla.

Spoon or pipe the pumpkin filling into the tortilla shells.

Whip the cream until thick, then add the powdered sugar and vanilla and whip until stiff.

Pipe the whipped topping on the pumpkin filling.

You can sprinkle with any remaining cinnamon, brown sugar.