Pumpkin is well grown in tropical countries and potential to be developed, however the use of pumpkin is still limited. Pumpkin flour is one of the diversified products which can be used as a polysaccharide source in edible film making. The objective of this research was to develop edible film from pumpkin flour with the best physical and mechanical properties. Three concentrations of pumpkin flour (9, 10 and 11% (w/v)) and three concentrations of glycerol (15, 20, and 25% (w/w)) were used in this research. Thickness, color, tensile strength, elongation, and water vapor transmission rate of pumpkin edible film were observed. The best formula of pumpkin edible film was then added with fatty acid (oleic acid or stearic acid). There were interactions between pumpkin flour concentration and glycerol concentration in tensile strength, elongation at break, and water vapor transmission rate. The best pumpkin edible film was obtained from 11% pumpkin flour and 15% glycerol. Thickness and color of pumpkin edible film were not significantly affected by different fatty acid type, while tensile strength, elongation, and water vapor transmission rate were significantly affected. Proper fatty acid type to be added to pumpkin edible film was stearic acid. Addition of fatty acid made thickness of pumpkin edible film significantly increased while tensile strength and water vapor transmission rate significantly decreased. Thickness, yellow index, tensile strength, elongation, water vapor transmission rate, and beta carotene content of the best pumpkin edible film were 0.16 mm, 287.94, 1.02 MPa, 14.87%, and 0.0032 g/sm2, 0.47 mg, respectively.