Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
In a medium mixing bowl, beat together the pumpkin puree, eggs, salt, and arrowroot powder.
Spoon ¼ cup to 1/3 cup of the batter onto the prepared baking sheet. Using the back of a spoon, spread the batter into a circle that is 5 – 6 inches across. Repeat until the baking sheet is full. If need be, use a second baking sheet or bake the tortillas in two batches.
Bake for 17 – 20 minutes.
Remove the baking sheet from the oven. Place a second piece of parchment paper on top of the tortillas. Carefully, flip the pieces of parchment paper over so that the tortillas are now flipped over. Gently peel the top piece of parchment paper off.
Bake for an additional 15 minutes.
Heat a griddle or skillet on medium high heat.
When the griddle/skillet is hot, put ½ – 1 tsp oil on the hot surface. Carefully each tortilla off of the parchment paper and put it on the griddle/skillet, first pulling it through a little bit of the oil. This will help with the browning.
Cook for 1 minute, then flip the tortillas over. Cook for an additional minute.