The development of functional food products using agro-industrial by-products such as pumpkin pomace is a sustainable and nutritious approach. This study focuses on the formulation of fiber-rich savory crackers enhanced with wet pumpkin pomace, blended with wheat flour and carom seeds. Pumpkin pomace, rich in dietary fiber and β-carotene, was incorporated to improve the nutritional profile without compromising sensory quality. The optimized formulation was evaluated for its physical, textural, and nutritional properties, including moisture, fat, ash, pH, protein, and fiber. Results indicated a significant enhancement in dietary fiber and protein, with acceptable sensory scores. This study supports the use of fruit and vegetable residues in mainstream food formulations to promote health, reduce food waste, and improve sustainability.