Pumpkins provide substantial amounts of alpha-carotene, beta-carotene, lutein and zeaxanthin, which effectively makes them an excellent source of antioxidants. Pumpkin also offers healthy amounts of fiber, potassium, riboflavin, vitamin C, and iron. In addition, pumpkin is a good, low-fat source of vitamin E. Then as a consequence, a successful combination of pumpkin flour with wheat flour for biscuits production would be nutritionally advantageous. The composite flour from Wheat flour and Pumpkin flour of variety TLP368 for production of biscuits was incorporated with ratio of 100/0, 80/20, 60/40, 40/60, 20/80 and 0/100, respectively. The physico-chemical analysis and sensory evaluation were done to know the acceptability of developed biscuits. On the basis of nutritional value, biscuits containing 40% and 60% pumpkin flour had significantly higher ash, fiber, protein than those the control samples. At the same time, the sensory evaluation brought the scores of biscuits containing 40% and 60% pumpkin flour which were significantly higher than those of the control biscuits in all attributes, respectively. Biscuits with the addition of pumpkin flour enhanced the yellow color and level of beta- carotene content in the food. The obtained results of this study have indicated that the developed biscuits were not only improved in terms of nutritional value and health benefits, but also had high potential of being accepted by consumers.