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Combine the pumpkin and spices in a small saucepan over low-medium heat. Cook for about 1 minute, to cook off any “canned pumpkin” flavor, stirring regularly.
Next, add in the maple syrup, coconut sugar, and water. Mix to combine and cook for a few minutes, stirring occasionally, until the coconut sugar is dissolved. It should have a thin, pourable consistency, with a little bit of caramelly texture.
Add more water if it’s thickened more than you’d like, and note that it will thicken a bit as it cools. Add vanilla extract and stir to combine.
Pour into the bottle of your choice. I like these flip-top bottles. Store in the fridge for up to 3 weeks.