In a medium saucepan over medium heat add the water and brown sugar. Cook until the sugar is completely dissolved.
Add the pumpkin to the pan and stir until completely combined.
Add the cinnamon, cloves, ginger and nutmeg and stir the mixture until combined. Let cook until the syrup thickens and then strain into a container using a cheesecloth lined strainer. You can skip the straining if you do not mind the spices in your syrup, but it can leave a little bit of a bitter taste.
To the container add the vanilla and stir to combine. This can be refrigerated until used.
To use in coffee add enough syrup to sweeten your coffee and some half and half or milk. To make it as a latte, add a few tablespoons of syrup to cup add espresso and steamed milk. ENJOY!