In a small saucepan, stir together the pumpkin puree and spices (cinnamon, ginger, nutmeg, and cloves) over medium-low heat. Stirring continuously, cook for about 1 minute, or until fragrant and slightly golden.

Whisk in the water and both types of sugar—brown and granulated. Continue to whisk until the sugars have dissolved and everything is smooth.

Remove the saucepan from heat and let the mixture cool for 15 minutes at room temperature.

Transfer the syrup to an airtight container and store it in the fridge for up to 2 weeks.

Optional: For a cleaner syrup, allow the mixture to cool in the fridge until it separates, then strain out the pumpkin solids with a fine mesh strainer.