The micro-encapsulation of pumpkin seed oil was studied by spray drying. The optimal ratio of compound wall, core to wall, and the addition of emulsifier were determined by single factor and orthogonal experiments. The result showed that: the optimal condition from orthogonal experimental design was: the ratio of compound wall of gum arabic and maltodextrin was 1∶1, the ratio of core to wall was 1∶5, the addition of emulsifier was 3.5%. Under the optimal condition, the embedding rate of the pumpkin seed oil micro-encapsulation was 81.05%.