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. Scrape down the side of the bowl. Add the egg and vanilla and beat at medium-high speed for 1 minute. Scrape down the bowl again. Add the pumpkin puree and beat until fully blended. Add the flour mixture all at once and mix at low speed until just incorporated. Add the dried fruit and pistachios and mix until evenly distributed, about 20 seconds.