Fruits and vegetable’s peels which are usually discarded during consumption and processingand good source of nutrients. Pumpkin is extensively grown and consumed vegetable in subcontinent.Pumpkin peel is considered as waste material and discarded, which contains essential nutrients in sufficientquantities. In present study pumpkin peel powder (PPP) biscuits were developed by the replacement ofstraight grade flour (SGF) of wheat, with 0, 5, 10 and 15% of PPP and standardized. Physico-chemicalanalyses of PPP, SGF and developed biscuits which were performed. Ash, fat and fibre contents werehigher in PPP as compared to SGF whereas, moisture and protein contents were lesser. By increasing thereplacement level of PPP with SGF, a significant increase in ash, fat and fibre in biscuits was observed,whereas, moisture and protein contents were slightly decreased. Colour analysis of SGF and PPP revealedthat a* (redness) and b* (yellowness) values of PPP were higher than SGF, whereas, L* (lightness) valuesof PPP were less than SGF. By increasing replacement level of PPP with SGF, a* and b* values significantlyincreased. Mineral analysis revealed that Na, K and Fe were higher in PPP and increased in biscuits byincreasing the level of PPP, whereas Ca, Mg and P were lesser in PPP as compared to SGF. Upon sensoryevaluation, biscuits developed with 5% level of PPP, got highest scores, close to the control, whereas 15%level was not liked by the judges. Biscuits incorporated with pumpkin peel powder could be a good choicein market as functional food products demanded by health-oriented consumer