This study aimed to develop high-quality cookies using a composite flour made from refined wheat flour and pumpkin seed flour. The research investigated the effects of varying blending ratios (BR), baking temperatures (T), and baking times (TD) on the properties of cookies, including antioxidant activity, thermal stability, and oxidative stability. The optimal conditions were determined through numerical optimization, resulting in a BR of 12.87%, T of 186°C, and TD of 9.5 minutes. These conditions produced cookies with high nutritional value, including increased protein (14.28%), fat (17.85%), fiber (2.38%), and mineral content (Zn: 2.63 mg/100g, Fe: 3.20 mg/100g). The optimized cookies showed improved overall acceptability (score of 8) and had a total color difference of 12.01. The study also analyzed the proximate composition, mineral content, functional groups, water activity, browning index, and texture properties of the cookies. The results indicated that the addition of pumpkin seed flour enhanced the nutritional profile and functional properties of the cookies, making them a healthier and more nutritious alternative to traditional wheat-based cookies. The findings suggest that the optimized cookies have significant potential for use in the food industry as a functional and nutritious product.This study aimed to develop high-quality cookies using a composite flour made from refined wheat flour and pumpkin seed flour. The research investigated the effects of varying blending ratios (BR), baking temperatures (T), and baking times (TD) on the properties of cookies, including antioxidant activity, thermal stability, and oxidative stability. The optimal conditions were determined through numerical optimization, resulting in a BR of 12.87%, T of 186°C, and TD of 9.5 minutes. These conditions produced cookies with high nutritional value, including increased protein (14.28%), fat (17.85%), fiber (2.38%), and mineral content (Zn: 2.63 mg/100g, Fe: 3.20 mg/100g). The optimized cookies showed improved overall acceptability (score of 8) and had a total color difference of 12.01. The study also analyzed the proximate composition, mineral content, functional groups, water activity, browning index, and texture properties of the cookies. The results indicated that the addition of pumpkin seed flour enhanced the nutritional profile and functional properties of the cookies, making them a healthier and more nutritious alternative to traditional wheat-based cookies. The findings suggest that the optimized cookies have significant potential for use in the food industry as a functional and nutritious product.