Based on the results of analytical and experimental studies, a shortbread pumpkin cookie recipe was developed, in which 18% of wheat flour was replaced with pumpkin seed flour. The results of the analysis of the organoleptic parameters of the developed products indicate that the sample of shortbread pumpkin biscuits meets the quality requirements and has a number of distinctive advantages. The addition of pumpkin seed flour not only does not worsen the traditional characteristics of shortbread cookies, but also gives it a unique nutty flavor, increasing its gastronomic appeal. The structure remains classic for shortbread products – crumbly and delicate. The study of the The study of the rheological characteristics of shortbread dough and dough with the addition of pumpkin seed flour made it possible to establish that the dough sample with the addition of pumpkin seed flour is characterized by greater plastic deformation, which corresponds to the organoleptic perception of the dough when working with it. characteristics of shortbread dough and dough with the addition of pumpkin seed flour made it possible to establish that the dough sample with the addition of pumpkin seed flour is characterized by greater plastic deformation, which corresponds to the organoleptic perception of the dough when working with it. A comparative analysis of the physico-chemical parameters of shortbread cookies and shortbread pumpkin cookies allowed us to establish significant changes: shortbread pumpkin cookies contain 1.22 times less moisture than shortbread cookies; their wetness is 1.35 times greater; the volume during baking is 37% greater, which correlates with the data on diameter and height; density is 25.5 % less, which also correlates with the data obtained on the weight, diameter and height after baking the samples. The determination of cookie strength showed that shortbread pumpkin cookies are characterized by greater strength, but at the same time, they are more fragile compared to shortbread cookies. Thus, the obtained results of the study of the organoleptic, physico-chemical and rheological characteristics of shortbread dough and pumpkin dough, as well as finished products from these types of dough, are fully correlated with each other. Shortbread pumpkin biscuits can be recommended for use in confectionery production as a product with improved taste qualities and original organoleptics.

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