This study aimed to investigate the effect of replacing wheat flour in biscuits with pumpkin pulp and peel powder at levels of 3%, 6%, 9%, 12%, and 15%. The chemical composition, physical properties, and sensory attributes of the biscuits were evaluated. Pumpkin peel contained substantial amounts of crude protein and crude fiber, along with high levels of total carbohydrates, carotenoids, phenols, and flavonoids. It also exhibited higher water absorption (82.48%) and oil absorption (57.82%) compared to pumpkin pulp and whole pumpkin. In contrast, pumpkin pulp had the highest bulk density (0.87%) and emulsion stability (44.14%) among the three. Whole pumpkin demonstrated greater emulsion activity (41.18%), foaming capacity (59.85%), and foaming stability (20.33%). The highest contents of phytic acid (0.72%), oxalate (1.72%), saponins (2.44%), and cyanides (0.76%) were found in the peel, followed by whole pumpkin and then pumpkin pulp powder. Replacing wheat flour with whole pumpkin, pumpkin pulp, or pumpkin peel significantly altered the biscuits' chemical composition, affecting moisture, protein, fiber, fat, ash, and carbohydrate content. However, crude protein, ether extract, and available carbohydrates decreased compared to the control biscuits. Additionally, the replacement increased the biscuits' volume, diameter, and thickness without reducing their weight. The biscuits fortified with 3% to 6% pumpkin pulp powder achieved the best balance of nutritional enhancement and sensory acceptability.