Biscuit produced from wheat flour (WF 100%) supplemented with sweet potato powder (SPp) and pumpkin powder (Pp) at three level (5,10and15%) to enrich vitamin A and replacement sugar with black strap molasses to produce biscuits enriched with iron. The products were analyzed chemically and organoleptic evaluation was carried out. The results indicated the high contents of vitamin A found in Pumpkin powder (Pp) followed by sweet potato powder (SPp) with12663.67 and 8551.33 IU/100g respectively . As a result of supplemented  sweet potato powder (SPp) and  pumpkin powder (Pp) to wheat flour (WF 100%)  gave higher vitamin A content ( 1041.33,1777.33,1041.33 and 1458.33 IU/100g respectively on other biscuit samples. The lowest level of vitamin A supplemented both of 10 % with sweet potato powder (SPp) and pumpkin powder (Pp) were 666.67 and 877.33 IU /100 g respectively in biscuit formula. On other hand iron content was higher in biscuit formula with black strap molasses than control. The percentage of iron content was increased from 1.40 to 5.90 mg /100g   respectively for all biscuit formula. Evaluation of organoleptic properties clearly indicated the best tow samples, the supplemented with 10% sweet potato powder (SPp) and 5%pumikin powder (Pp) .showed that the best overall acceptability and ability value were (76.04 and 91.40 %), The quantities of this two chosen samples covered the daily requirement of vitamin A for children ( 9- 12 year)  showed that 137.11g  and 192.1g from tow best samples .Supplementing  both of sweet potato and pumpkin powder  to wheat flour improved protein efficiency ratio and biological value (2.91, 2.86 ,80.52, 79.99). finally, results indicated that  Supplementing both of sweet potato and pumpkin powder to wheat flour at different levels with replacement sugar by black strap molasses were optimal for producing of biscuits riches  in vitamin A and iron content  .