Homemade Pumpkin Spice Syrup

In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes. Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.

Remove from the heat and strain through a mesh strainer lined with cheese cloth or a very thin, clean tea towel (the syrup will remain thin even after cooking and straining).

Allow the syrup to cool to room temperature before stirring in the vanilla extract. Store in a Mason jar or airtight container. The syrup will last for 1 month at room temperature or 3 months in the refrigerator.