Preheat the oven to 350°F (175°C) and prepare a baking tray lined with parchment paper.

Slice off the tops of the mini pumpkins and scoop out the seeds and pulp, leaving about half an inch of pumpkin walls.

In a mixing bowl, combine softened cream cheese, sour cream, and taco seasoning until smooth and creamy.

Fold in the shredded cheese until evenly distributed.

Carefully spoon the creamy mixture into each hollowed mini pumpkin, leaving a quarter-inch space at the top.

Place the filled mini pumpkins on the baking tray and bake for 15–20 minutes until bubbly and golden.

Remove from the oven and garnish with chopped green onions before serving.