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–+ servings
square cropped image of pumpkin icing glaze on cookies
Melanie Lorick

Pumpkin Icing Glaze Recipe

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Rich and sweet, pumpkin icing glaze is a lovely topping for shortbread cookies, quick breads, and more! Filled with delicious pumpkin flavor, a hint of fall spices, and a burst of sweetness from powdered sugar, this icing comes together in minutes and is a tasty addition to your fall menu. Plus, it's a great way to use up that leftover canned pumpkin staring at you in the fridge!
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Cook Time 5 minutes
Total Time 5 minutes
Servings: 14 cookies
Course: Dessert
Cuisine: American
Calories: 9
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¼ cup powdered sugar sifted
  • 2 teaspoons soy milk or other plant milk
  • 1 teaspoon canned pumpkin not pumpkin pie filling
  • ¼ teaspoon pure vanilla extract
  • ⅛ teaspoon pumpkin pie spice optional, for added flavor

Equipment

  • measuring cups and spoons
  • Spoon for mixing
  • piping bag or offset spatula optional, for icing cookies

Method
 

  1. 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
  2. Adjust the consistency by adding more milk to thin or more powdered sugar to thicken.
    overhead image of pumpkin icing glaze in bowl with whisk propped on the side and number two in the bottom right corner

Nutrition

Serving: 1gCalories: 9kcalCarbohydrates: 2gProtein: 0.02gFat: 0.02gSaturated Fat: 0.004gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 0.4mgPotassium: 2mgFiber: 0.02gSugar: 2gVitamin A: 58IUVitamin C: 0.1mgCalcium: 1mgIron: 0.01mg

Notes

Optional ingredients: Pure vanilla extract and spices. Feel free to omit. 
Acceptable substitutions: Try a different warm spice like cinnamon or an unflavored plant milk of your choosing. These can be swapped using a 1:1 ratio. 
This makes a great topping for shortbread cookies or quick breads, like vegan pumpkin banana bread!
The icing will set and develop a hardened crust over several hours. After it hardens, transfer to an airtight container. The cookies are safe to stack at this point. Note the icing texture is hard enough to stack, but is not as hard as royal icing.
This recipe will create enough icing to top about 12-16 shortbread cookies 1 - 1 ½ inches in diameter.
 

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