This study aimed to investigate the impact of incorporating pumpkin seed flour into wheat flour on the properties of cookies, focusing on antioxidant activity, thermal, and oxidative stability. Pumpkin seeds, roasted and ground to a particle size below 500 μm, were blended with wheat flour at different ratios (6-15%), baked at temperatures ranging from 180-200 °C, and for durations from 8-12 minutes. The optimal conditions for blending ratio (BR), baking temperature (T), and baking time (TD) were determined to be 12.87%, 186 °C, and 9.5 minutes, respectively. Cookies prepared under these conditions showed improved nutritional profiles, including higher protein (14.28%), fiber (2.38%), ash (2.23%), moisture (2.46%), and total antioxidant activity (43.1860%). The optimized cookies also exhibited better overall acceptability, with a score of 8, and higher mineral content (Zn, Fe) compared to control cookies. The study demonstrated that the addition of pumpkin seed flour to wheat flour can enhance the nutritional value and sensory properties of cookies, making them a promising value-added product.This study aimed to investigate the impact of incorporating pumpkin seed flour into wheat flour on the properties of cookies, focusing on antioxidant activity, thermal, and oxidative stability. Pumpkin seeds, roasted and ground to a particle size below 500 μm, were blended with wheat flour at different ratios (6-15%), baked at temperatures ranging from 180-200 °C, and for durations from 8-12 minutes. The optimal conditions for blending ratio (BR), baking temperature (T), and baking time (TD) were determined to be 12.87%, 186 °C, and 9.5 minutes, respectively. Cookies prepared under these conditions showed improved nutritional profiles, including higher protein (14.28%), fiber (2.38%), ash (2.23%), moisture (2.46%), and total antioxidant activity (43.1860%). The optimized cookies also exhibited better overall acceptability, with a score of 8, and higher mineral content (Zn, Fe) compared to control cookies. The study demonstrated that the addition of pumpkin seed flour to wheat flour can enhance the nutritional value and sensory properties of cookies, making them a promising value-added product.