In a mixing bowl, combine the eggs, almond milk, pumpkin puree, maple syrup, and vanilla extract. Whisk together until well combined.

In a small bowl, combine the arrowroot starch and cornstarch. Mix to combine. Add to the liquid mixture.

Warm a skillet over medium-low heat. Add just a touch of oil (I prefer coconut) or a gluten-free cooking spray. Pour a scant 1/4 cup of batter into the center of the skillet, quickly rolling the pa n in a circle to spread the batter out evenly.

Cook until the crepe is set, about 1 1/2 minutes. Gently flip and cook on the other side, just until lightly browned. Slide the crepe out of the skillet and onto a plate. Separate crepes with parchment paper until ready to serve.