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Production of different food from vegetables result by products - peel, mark, bark, seeds still rich in bioactive compounds. Carrot and pumpkin peel and mark powdered ingredients developed may be used in the formulation of crispbreads as functional ingredients. Research was carried out to evaluate the effect of extrusion cooking on the antioxidant capacity and texture attributes of extruded products prepared from pumpkin and carrot by products in cereal crispbreads. Total phenolics content was determined using the colorimetric method. Antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH) was evaluated by the free radical scavenging activity of DPPH using a modified colorimetric method. Extrusion process was performed using a laboratory single-screw extruder GÖTTFERT 1 screw Extrusiometer L series (Germany).The basic ingredients for extruded crispbreads were wheat flour, rice flour, wheat bran (70%, 20%, 4%) with addition of by product powder in different proportions (5%, 10%, 15%, 20%). Extrusion led to a decrease in the concentration of antioxidants. Comparing different raw formulations it was observed that the TP content of the pumpkin by product formulation was significantly higher (p<0.05) than carrot formulation. Addition of carrot and pumpkin by-product increased TP content in crispbreads from 13.3±2.9 μg of GAE g-1 DW to 103.5±11.7 μg of GAE g-1 DW Antioxidant activity increased from 0.04 μg of TE g-1 DW in control sample to 0.57 μg of GAE g-1 DW in samples with addition of 20% pumpkin by products. [ABSTRACT FROM AUTHOR]