Pumpkin Icing Glaze
Pumpkin icing is a delicious, smooth glaze perfect for decorating fall cookies. Rich pumpkin flavor, warm spices, and sweet glaze come together for a lovely autumn twist on classic icing.
vegan • easy • no waste
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Disclosure: Some links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. As an Amazon Associate, I earn from qualifying purchases.
Jump to:
Baking season just begs for pumpkin flavor in the fall. If you're a fan of iced cookies, like iced shortbread cookies, this pumpkin icing is the perfect pumpkin-y twist to top your desserts. With just a teaspoon of pumpkin, this glaze adds a subtle pumpkin flavor without overpowering your favorite fall baked goods, and has a nice depth of flavor from some pumpkin pie spice (of course!) and vanilla.
If you're more of a berry fan, you'll love this delicious blackberry icing glaze that's also the perfect drizzle. Homemade blackberry powder can last into the fall and tastes great infused in icing.
📝 quick recipe overview
- Skill level: Easy
- Taste: Hint of pumpkin, sweet icing flavor, and subtle warm spices
- Waste: Low
- Sustainability: High
- Cleanup: Easy
- Ingredients: Common, easy to source
- Equipment: Common, easy to source
- Time: 5 minutes
- Consistency: Pourable and spreadable
- Kid-friendly: Yes
- Best for: Desserts
❤️ what you'll love about homemade pumpkin icing glaze
Delicious pumpkin flavor. You'll seriously want to lick the spoon. Sweet powdered sugar, rich pumpkin and a hint of pumpkin pie spice make this an icing that's unique and so tasty! Plus, it's a great way to use an odd amount of leftover pumpkin still in the can.
Vegan and dairy free. Made with organic vegan powdered sugar (don't forget you can make your own!) and plant-based milk, this is compatible with vegan and dairy free diets.
Low waste. This small-batch recipe is a great way to use up a little leftover canned pumpkin from other recipes. If you have extra icing, store it for another baking project or freeze it for later. Don't forget to lick the bowl. 😉
🥣 ingredient notes
Powdered sugar. Opt for an organic brand to keep this vegan. You can also make homemade powdered sugar with organic granulated sugar and cornstarch.
⚠️ Note: If making your own powdered sugar, be sure to grind it into a fine powder and sift. Otherwise, the consistency won't be even and alter the final texture of the glaze.
Canned pumpkin. All you need is a teaspoon, so this is great when you have a little pumpkin left in the can from your fall baking. Due to the high water content in pumpkin, we reduce the amount of milk used to help achieve a consistency that isn't too runny.
Plant-based milk. Choose an unflavored milk, and unsweetened, if possible. I used soy in this recipe, but other plant milks will work here, too.
Pure vanilla extract. The vanilla just gives this a bit more depth of flavor.
Pumpkin pie spice. Technically optional, but I like the warmth of the spices for a little more "pop."
🔪 equipment notes
- Measuring cups and spoons
- Whisk for mixing
- Optional: piping bag, spoon, or offset spatula for icing cookies
🧑🏽🍳 instruction notes
Add all ingredients to a bowl and stir to combine. The consistency will start out chalky and eventually thin and become pourable as you continue stirring. Stir thoroughly before adjusting the ingredients.
If desired, add more milk for a thinner texture or more powdered sugar for a thicker texture. If the consistency looks too thin or too thick after stirring, slowly adjust the ingredients. My preference is an icing that is thin enough to easily spoon on top of a cookie, but it won't drip over the edges (unless the cookie is tilted). If you're drizzling over a donut or quick bread, be prepared to add a little more milk to get it to easily fall down the sides.
Note: If adding more sugar or milk, be sure to do so in small amounts (about ½ teaspoon at a time), thoroughly stirring between additions, so you don't accidentally add too much and throw off ratios.
Recipe
Pumpkin Icing Glaze Recipe
Ingredients
Equipment
Method
- Add all ingredients to a small bowl and stir to combine.¼ cup powdered sugar, 2 teaspoons soy milk, 1 teaspoon canned pumpkin, ¼ teaspoon pure vanilla extract, ⅛ teaspoon pumpkin pie spice
- Adjust the consistency by adding more milk to thin or more powdered sugar to thicken.
Nutrition
Notes
Tried this recipe?
Let us know how it was!🍽️ how to serve
My favorite use is spread on vegan shortbread cookies as a delicious fall-forward pumpkin glaze. Here are a few additional ideas:
- Glaze for donuts or quick breads like this vegan pumpkin banana bread
- Cinnamon rolls
- Pancakes
- Cake pops
- Sandwich cookies or graham cracker sandwiches
- Dessert charcuterie board
🧊 storage
Short-term storage. Place in an airtight container in the refrigerator for up to 3 days.
Long-term storage. Keep in a freezer-safe container in your freezer for up to 3 months.
Stir before using to create an even texture.
✅ acceptable substitutions and variations
Spices. If you don't have pumpkin spice on hand, you can choose your favorite fall spice (cinnamon, nutmeg, allspice, etc.) as a substitute. Or, you can omit it altogether.
Milk. Any plant-based milk should work well in this recipe as long as it's not flavored. If using a sweetened milk, be prepared for a little extra sweetness.
Vanilla extract. This is optional, but recommended to round out the flavors. If you don't have it, be prepared to add a small amount of milk to infuse a little more moisture.
♻️ sustainability profile
sourcing
Use your leftover pumpkin. Turning pumpkin into a glaze for sweets and desserts is a great way to use this "scrap."
Choose organic, when possible. This includes the sugar, canned pumpkin, vanilla extract, milk, and spices. Here's a list of staples I buy organic when I can. You may find there are some surprises!
waste
This small-batch recipe is a great way to use up leftover canned pumpkin. If you have extra icing, store for future use.
❓ frequently asked questions
What are the ingredients for a pumpkin icing glaze?
A pumpkin icing glaze is easy to make with minimal ingredients. Start with the foundation, which includes powdered or confectioner's sugar, canned pumpkin, and a little milk. To enhance the flavor, you have the option to mix in some vanilla extract and a spice (or two) of your choosing. Of course, pumpkin pie spice is a natural option, but cinnamon, allspice, and other warm spices would be lovely as well.
How to make a hardened glaze?
A hardened glaze for icing cookies sets and hardens after drying on cookies or baked goods. Some sugar cookie glazes develop a light crust after resting, while royal icing dries much firmer. Make the glaze by combining sugar, milk, and any other flavors of your choice until you have a pourable, spreadable consistency. Then, spoon, pipe, or spread using an offset spatula to the tops of your cookies and allow them to rest. Over a few hours, the icing will harden and it's safe to gently stack them for storage. Keep in mind that ingredients such as pumpkin can affect the firmness of the glaze after setting.
What is the icing that hardens on cookies?
The icing that "sets" or hardens on a cookie is typically referred to as royal icing or sugar cookie icing. These variations include ingredients like corn syrup or egg whites that help provide a texture that sets with a hard matte or glossy finish after resting for several hours. Royal icing typically uses egg white or meringue powder and occasionally corn syrup. It will dry hard with a matte finish. A sugar cookie glaze mixes powdered sugar, a liquid, and mix-ins (like fruit juice or food coloring). It will dry, but the texture is softer than royal icing.
🎃 more pumpkin recipes
