Add Water (2 cup) and Granulated Sugar (2 cup) to a saucepan over medium heat and stir until sugar is dissolved.
Add in Cinnamon Stick (3), Ground Ginger (1 teaspoon), Whole Nutmeg (1/2), and Ground Cloves (1 teaspoon) and stir to combine. Bubble for 15-20 minutes.
Add the Canned Pumpkin Purée (3 tablespoon) and whisk tom combine, then remove from heat.
Strain and cool. Store leftover pumpkin spice syrup in the fridge.
In a blender, combine the Whole Milk (1 cup), Ice (1 1/2 cup), 5 tablespoons of pumpkin spice syrup, and Espresso (1 fluid ounce).
Pour mixture into a cup.
To make the whipped cream topping, whip together the Heavy Cream (1/4 cup) and 3 tablespoons of pumpkin spice syrup until it reaches stiff peaks.
Swirl on top and enjoy!