Simmer: In a small saucepan, combine the sugar, water, pumpkin purée, pumpkin pie spice, and salt. Bring the mixture to a low simmer over medium heat, stirring until the sugar is completely dissolved.

Cook: Reduce the heat to medium-low and let the mixture simmer gently for 10 to 15 minutes. This allows the flavors to deepen and the syrup to thicken slightly.

Strain and Chill: Remove the saucepan from the heat. Let the syrup cool for 10 minutes, then stir in the 1 teaspoon of vanilla extract. Strain the syrup through a fine-mesh sieve or cheesecloth to remove any clumps of pumpkin or spice.

Store: Transfer the syrup to an airtight jar or container. Refrigerate until completely cool. The syrup can be stored in the refrigerator for up to 1 week.

Prep Coffee: Brew your 2 shots of espresso or measure out your strong cold brew. Allow the coffee to cool slightly.

Combine Flavors: In a glass, add the 2 to 3 tablespoons of chilled Pumpkin Spice Syrup, the cooled espresso/coffee, and your milk. Stir well to combine.

Serve: Fill a tall glass with ice and pour the latte mixture over the top.

Garnish: Top with a generous amount of whipped cream and a sprinkle of extra pumpkin pie spice or cinnamon, if desired.