In a small saucepan, combine the water, sugar, pumpkin puree, pumpkin pie spice, cinnamon, ginger, cloves, and salt.

Place the saucepan over medium heat and whisk until the sugar dissolves and the mixture is smooth.

Bring the syrup to a gentle simmer, then reduce the heat to low and cook for 5 to 7 minutes, stirring frequently to prevent scorching.

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

Let the syrup cool slightly, then strain through a fine-mesh sieve if you want a smoother texture.

Transfer the syrup to a clean jar or bottle and refrigerate until ready to use.