Step 1

For the pumpkin spice syrup: to a saucepan over medium heat whisk together the sugar, water, pumpkin puree, cinnamon, ginger, nutmeg and cloves.

Step 2

Bring mixture to a boil and reduce to a simmer. Whisking constantly, continue cooking until mixture thickens to a syrup, about 15 minutes.

Step 3

Remove from heat and stir in vanilla. Transfer to a lidded glass jar and refrigerate until ready to use.

Step 4

For the affogato: to a serving glass add pumpkin spice syrup and ice cream.

Step 5

Pour espresso over the ice cream and garnish with nutmeg.

Step 6

Serve immediately.