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1
Make the Glaze: Preheat the oven to 350.
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2
Line 2 large baking sheets with parchment paper.
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3
In a medium bowl, whisk the flour with the baking powder and salt.
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4
Make the Glaze: In the bowl of a standing mixer fitted with the paddle, cream the butter with the sugar and lemon and orange zests until fluffy, about 2 minutes.
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5
Scrape down the side of the bowl.
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6
Add the egg and vanilla and beat at medium-high speed for 1 minute.
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7
Scrape down the bowl again.
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8
Add the pumpkin puree and beat until fully blended.
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9
Add the flour mixture all at once and mix at low speed until just incorporated.
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10
Add the dried fruit and pistachios and mix until evenly distributed, about 20 seconds.
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11
Make the Glaze: For each cookie, scoop a heaping tablespoon of the dough onto the prepared baking sheets, spacing them 1 inch apart.
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12
Bake one sheet at a time for about 25 minutes, until the bottoms of the cookies are a deep golden brown.
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13
Immediately transfer the cookies to a rack to cool completely before glazing.
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14
Make the Glaze: Meanwhile, stir together all of the ingredients.
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15
Using a small spoon, drizzle the glaze over the cooled cookies.
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16
Let the glaze set for at least 10 minutes before serving.
