Combine all ingredients in a medium saucepan and bring to a boil over high heat. Turn heat down to medium, and bring to a simmer, stirring occasionally to keep syrup from burning. (Be sure to stir from the bottom of pot, to make sure the syrup is not burning at the bottom).
Let mixture continue to simmer until it thickens up to become a syrup and begins to coat the spoon for about 10-15 minutes. You will know it's about ready when it starts to bubble and get thick.) Remove from heat.
Let come to room temperature, and refrigerate in a sealed container. The syrup will thicken a bit in the refrigerator, but will become syrup again when heated in the microwave for 20-30 seconds, or you could add a few tbs of water to thin it to your liking.
To make pumpkin spice latte, heat syrup with creamer or milk of choice (anywhere from 1-3 tbs creamer, or 1- 2 cups of milk. And 2-3 tablespoons of syrup, depending on how much milk or creamer you want to use and how sweet you want your latte.) Stir syrup/cream mixture into a 1/2-1 cup or more of strong, hot coffee, and whisk well to combine. Enjoy!
Note: This syrup recipe makes about 1/2 cup total. It stays good in the fridge for up to 2 weeks. You may double the recipe if you prefer to make more at one time!