Cut out two pumpkin shapes from each flour tortilla using a pumpkin cookie cutter or sharp knife.

Carve playful faces into half of the pumpkin-shaped tortilla pieces.

Heat a non-stick skillet on medium heat for 2-3 minutes.

Place one uncut pumpkin tortilla in the skillet and heat for about 1 minute until slightly toasted.

Sprinkle shredded Colby Jack cheese over the warm tortilla until it begins to melt.

Place one carved pumpkin face tortilla on top of the melted cheese and gently press down.

Flip the quesadilla after 2-3 minutes when the bottom is golden brown, and cook the other side for 2 minutes until crispy.

Repeat the process with the remaining tortillas and fillings, slicing finished quesadillas into wedges for serving.