Pumpkin Spice Coffee Syrup

1 cup water 

1 cup packed dark brown sugar 

¼ cup pumpkin purée 

1 teaspoon ground cinnamon 

½ teaspoon ground nutmeg  

½ teaspoon ground ginger 

¼ teaspoon ground cloves 

¼ teaspoon ground allspice 

1 teaspoon vanilla extract 

1. In a small saucepan, stir together the water, dark brown sugar, pumpkin purée, ground cinnamon, ground nutmeg, ground ginger, ground cloves and ground allspice. Bring the mixture to a boil over medium-high heat, stirring every so often to help dissolve the sugar. 

2. When the mixture boils and the sugar dissolves, turn off the heat and stir in the vanilla extract. 

3. Allow the mixture to steep for a minimum of 15 minutes. 

4. Strain the syrup through a fine-mesh sieve. Let the mixture cool.

5. Store in the refrigerator for up to 3 weeks.