Micronutrient deficiencies, often termed Hidden Hunger, affect approximately 2 billion people globally, causing significant health issues without visible symptoms. Zinc deficiency is a notable concern particularly in children as it plays a crucial role in growth, immune function, and various physiological processes. This study aimed at developing a porridge enriched with pumpkin seeds to enhance zinc intake in children aged 7-9 years. Raw materials (maize and pumpkins) were acquired from local markets, processed into flours, and four different composite flours with varying proportions of maize, pumpkin flesh, and pumpkin seeds were formulated; aimed at providing 50%, 54%, 58%, and 64% of the RDA for zinc for the children. Sensory evaluation was conducted using a 5-point hedonic scale to assess colour, taste, texture, appearance, odour, and overall acceptability. The most acceptable formulation, plain maize flour and pumpkin seed flour were further analysed for proximate analysis and zinc content. Sensory evaluation revealed significant differences in appearance, colour, and texture among the formulations, with formulation I (70% maize, 20% pumpkin flesh, 10% pumpkin seeds) receiving the highest overall acceptability. Proximate analysis of the pumpkin seed flour showed high protein (38.66g) and energy content (492.74 KCal/100g) with a zinc content of 8.00 mg per 100 grams, indicating its potential to significantly contribute to dietary zinc intake. Subsequently, the composite flour exhibited significantly higher levels of protein, fat, fibre, ash, and zinc compared to plain maize flour(p<0.05). The study successfully developed a zinc-enriched porridge with good sensory attributes and improved nutritional content. The findings suggest that incorporating pumpkin seeds into porridge can enhance zinc intake and potentially address zinc deficiency in children. Further research is recommended to explore its acceptability in diverse populations.