The present project entitled “Utilization of Pumpkin & Papaya for preparation of Fruit Leather” was undertaken in the School of Bioengineering & Food Technology, Shoolini University, Solan in 2014.  Papaya & Pumpkin were undertaken in regard to physico-chemical analysis, effect of processing treatment on organoleptic characteristics of fruit leather. Papaya fruit contained 88.5% moisture, TSS 9°Brix, Titrable acidity 0.10% citric acid, colour pale yellow, %edible portion 80%, ascorbic acid 185.81mg/100g and total sugars 12.97g/100g. Pumpkin contained 83% moisture, TSS 10°Brix, Titrable acidity 0.38% citric acid, colour yellow, %edible portion 75%, ascorbic acid 14mg/100g and total sugars 9g/100g. Papaya leather made from different TSS of pulp had constant moisture content of 11%, ash content decreased from 6.9% in control sample to 0.9% in leather made from pulp of 25°Brix TSS, ascorbic acid content decreased from 60mg/100g in control sample to 40mg/100g in sample C and total sugar increased from 13g/100g in control sample to 20g/100g in sample C.