In the Republic of Moldova pumpkin has good growth conditions, being cultivated in considerable proportions and usually used without any industrial pre-processing. Due to a wide variety of healthy nutrients, pumpkins have anti-inflammatory, anti-oxidant, anti-cancer and anti-diabetic properties. Nowadays pumpkin is used as a supplement (natural food coloring, vitamins, minerals) powder or paste, in bakery technologies, pastry, lactic acid products, canning industry etc. in order to improve the nutritional value of the final product. [T. Schiopu, 2012] The purpose of this research was to elaborate a technology of manufacturing pastry products using the pumpkin paste to diversify the assortment of functional vegan products and to improve the nutritional value of these products thanks to the pumpkin’s rich variety of vitamins, micro and macro-nutrients. In our study, pumpkin paste has been added in a quantity between 15% and 40% from the mass of the wheat flour, used for the preparation of cakes made with plant-based margarine and cakes made with sunflower oil, buns of dough, vegan sweet bread and cookies made with margarine and plant-based mayonnaise. The quality of obtained samples was appreciated by 5 point sensory evaluation scheme and the profile diagram according to GOST.[ISO 6658: 2005. Sensory analysis.]. Thus, the influence of the addition of the pumpkin paste on the volume and the shape, the appearance, the crust color, the porosity, the core consistency, the smell and the taste of the final products, comparing to the blank samples, was studied. Analyzing the results achieved at the evaluation of the organoleptic indices of buns made out of vegan sweet bread dough, we found the highest values for all of the organoleptic indices at the addition of 20% of the pumpkin paste. The cakes made with plant-based margarine and sunflower oil also showed better results for the cakes with a 20% pumpkin paste addition, with the highest organoleptic indices – volume and shape, crust aspect, core color and consistency, smell and taste. [ГОСТ 15052-2014.]. At the evaluation of the cookies made with margarine and plantbased mayonnaise, we noticed the same effect of 20% pumpkin paste addition on the as taste, color, tenderness, which reflects its advantage over the other products. [ГОСТ 24901–2014.] The study showed that adding 20% of pumpkin paste to the recipe of vegan pastry products improves, not only the nutritional values of the products, but also their sensory indices such as the appearance, taste and color. In conclusion, we can propose the improving of pastry products quality by adding pumpkin paste and substituting or excluding some basic and auxiliary raw materials from the classic recipes (the egg).