In a small saucepan, whisk together the water, pumpkin puree, maple syrup, and coconut sugar until mostly smooth.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently so the sugar dissolves and the pumpkin does not stick.

Add the cinnamon, ginger, nutmeg, cloves, and salt, then reduce the heat to low and simmer for 5 to 8 minutes, stirring often, until the syrup is fragrant and slightly thickened.

Remove the pan from the heat and stir in the vanilla extract.

For a smoother syrup, strain through a fine-mesh sieve into a heatproof jar or bottle, pressing gently on the solids if desired.

Let cool completely before using, then refrigerate and shake well before each use.