Pumpkin Spice Syrup
Adapted from Pioneer woman
Yield: 1.5 cups syrup
2/3 c. brown sugar
1/2 c. granulated sugar
1 tbsp. pumpkin pie spice
1 tsp. vanilla extract
1/4 c. pumpkin puree
Place 1 cup of water in a small saucepan. Add both sugars, pumpkin pie spice, and vanilla extract. Place over medium-high heat and bring to a simmer, whisking occasionally. Let simmer for 2 minutes to let all of the sugar dissolve and the spice work its way in.
Reduce the heat to low and whisk in the pumpkin puree until smooth (do not let boil). Remove from the heat and let stand for a minute or two.
Strain the mixture (pressing what you can as well) through a fine mesh strainer into a storage container. Once cool, cover and refrigerate for up to 1 month. You can also keep the strained leftovers for ice cream topping!
