Place a small saucepan over medium heat and add in sugars, pumpkin pie spice, and vanilla extract.

Bring the mixture to a low simmer and stir often until the sugar is fully dissolved. This should take about 3 minutes.

Reduce the temperature to as low as possible and add in the pumpkin puree.

Stir or whisk the mixture until it is smooth and fully combined.

Strain the mixture through a fine-mesh strainer into a wide-mouth jar or cheesecloth over a bowl. Repeat this step if you can see sediment in the syrup.

Discard or compost the sediment.

Use the funnel to transfer filtered syrup to your airtight container of choice and allow to cool completely.

Use in your recipes, then move to the refrigerator.

Keep chilled. This should last a month in the refrigerator.