Pumpkin Spice Latte Syrup

We start by adding 1/3 cup of pumpkin purée to the saucepan.

We add 1 cup of water over the purée.

We add 1/2 cup of brown sugar and 1/2 cup of white sugar.

We add 1 1/2 teaspoons of pumpkin pie spice, 1 teaspoon of vanilla, and a pinch of sea salt.

We place the saucepan over low heat and stir the mixture with a spatula until well combined.

We continue whisking until the sugar fully dissolves and the mixture starts to boil.

We keep whisking until the syrup thickens slightly

We remove the saucepan from the heat and let the syrup cool slightly.

We pour the syrup into a sterilized bottle and seal it tightly.

We store the syrup in the refrigerator, where it keeps for up to three weeks.