Bring the milk to a simmer over low heat. Froth or whisk the milk.

In two large mugs, combine the espresso or brewed coffee with 1 tablespoon of Pumpkin Spice Syrup in each mug. Divide the frothed milk between the two, top with sweetened whipped cream and a sprinkling of cinnamon or nutmeg over each.

In a small saucepan, stir together the pumpkin puree and pumpkin pie spice (or homemade blend); cook over medium heat until it thickens, about 3 minutes.

In a separate saucepan, whisk together 2 cups of water, sugar, and brown sugar; bring to a boil and cook until it thickens and reduces slightly, about 5 minutes. Reduce the heat to low and whisk in the pumpkin puree; cook for 10 more minutes. **Do not let the mixture come to a boil as it will make the syrup cloudy

Remove from the heat and let cool for 10 minutes.

Line a fine-mesh strainer with cheesecloth and pour the pumpkin mixture through the strainer in a refrigerator container with a tight-fitting lid. Stir in the vanilla and store in the refrigerator.