An experiment was carried out for preparation of blended toffee from pumpkin-mango at Division of FST, SKUAST-Jammu. Pumpkin and mango pulp were blended in the ratio of 90:10, 80:20, 70:30, 60:40, 50:50 and 100% pumpkin toffee as control. The prepared toffees were wrapped in butter paper followed by coloured polypropylene sheets and then packed in laminated pouches and stored at room temperature for three months. The blended product was monitored regularly for three months at ambient conditions at an interval of one month. The chemical composition indicated that the fresh toffees contained on an average of TSS (78.98 0Brix), titratable acidity (0.65 per cent), ascorbic acid (10.86 mg/100 g), β-carotene (7.72 mg/100 g), reducing sugar (24.85 per cent), total sugar (62.51 per cent), crude fibre (1.42 per cent) and crude protein (2.73 per cent). The studies indicated that the TSS, reducing and total sugars increased while acidity, ascorbic acid, β-carotene, crude fibre and crude protein decreased with the advancement of storage period. Among various combinations of blended pumpkin and mango toffee; 70:30: Pumpkin: Mango toffee was found to be better than other combinations on the basis of overall acceptability.