Vitamin A and micronutrient deficiencies in toddlers can impair vision function, growth, and immune resistance. One possible innovation is the development of supplementary foods based on local ingredients such as orange sweet potatoes, tempeh flour, and pumpkin. This study analyzes the differences in energy content, protein, fat, β-carotene levels, and organoleptic properties of orange sweet potato crackers by substituting tempeh flour and pumpkin. This research employs a true experimental laboratory design using a Completely Randomized Design consisting of two treatment samples (F1 and F2) and one control (F0), with three repetitions. The formulations consist of orange sweet potato: tempeh flour: and pumpkin, as follows: F0 (100:0:0) grams, F1 (80:5:15) grams, and F2 (55:15:30) grams. The methods used include energy content analysis (Atwater), protein content (Kjeldahl), fat content (Soxhlet), β-carotene content (UV�Vis spectrophotometer), and organoleptic testing with 50 untrained panelists comprising 25 mothers of toddlers and 25 toddlers. Nutrient content data analysis was conducted using One Way ANOVA followed by Duncan's post hoc test, while organoleptic test data were analyzed using the Kruskal-Wallis test. The results of the nutrient content analysis of orange sweet potato crackers showed significant differences in energy content, protein, fat, and β-carotene (p-value=0.000). The organoleptic test data analysis indicated significant differences between the formulations (F0, F1, and F2) in terms of energy content, protein content, fat content, β-carotene content, and organoleptic properties. Key words: Crackers, orange sweet potato, tempeh flour, vitamin A deficiency, pumpkin.