With pumpkin as raw material, studied and optimized process parameter of pumpkin sweetend roll.The results showed that color protection agent in the dosage of 0.2% sodium citrate concentration of the pumpkin, plank thickness of 1.5 cm, drying time of 6～8 h, the optimal process parameters for the 40% sugar , empt 0.6% carrageenan, citric acid 0.2%. The final products were tasty and the total sugar content of 60% to 68.5%, total acid was 0.2%～0.3%, moisture content was 31.5%～39.8%, consistent with the physical and chemical products index, microbial indicators of E. colibacteria.