This work targets elevate the effect of using grape seed and pumpkin oil on biscuits quality and the effect of feeding by biscuits containing polyunsaturated fatty acids on hypercolesterolmia rats. Biscuits are prepared by substituting sunflower oil with grape seed or pumpkin oil , their mixture is at a ratio 0.50% (w/w).Present study demonstrates using polyunsaturated fatty acids in making biscuits increased the nutritional value and improved the functional properties. Results denote that the grape seed oil has a high amount of free fatty acids including two dominant fatty acids (linoleic, and oleic) that presented as foregone and stearic acid by 4.35%. Pumpkin oil contains oleic and stearic with a relative distribution of 28.2% and 4.012% respectively. Polyunsaturated fatty acids reduce the levels of triglyceride, total cholesterol, and LDL thus reducing the bad effect of hypercholesterolemia rats. The results prove the improvement of liver and kidney function. The histopathology examination of liver, heart and kidney has recorded more normal results in groups fed with polyunsaturated fatty acids compared to positive control. Nevertheless, grape seed and pumpkin oil have a healthy effect due to the role of polyunsaturated fatty acids to reduce serum lipids profile and improve liver and kidney functions

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