Bioactive compounds are important to be worthy of attention to human nutrition and useful to health also as they prevent the process of developing of more diseases. Therefore the aim of this study to evaluate the pumpkin flour and its blends as sponge cake and pancake were separately prepared at different levels 5.0, 10.0, 15.0, and 20%, respectively, compared with the control sponge cake and pancake made from wheat flour 72% extraction. The results indicated that the pumpkin flour had contained the highest in total carotenoids, crude fiber, ash, minerals, and dietary fiber meanwhile, wheat flour 72% extraction was the highest in total protein 14.12% followed by the different blends. Total phenolic in different blends at levels from 5.0 up to 20.0% were ranged from7.50 to 16.18 mg GAE/g and also, the antioxidant activity was increasing from 69.24 to 81.59% in DPPH and 45.38 to 80.61% in ABTS, at levels different blends from 5.0 to 20.0%, respectively. The sensory acceptability resultant showed that in the different blends cake was 94.99, 92.56, 90.13, and 87.28%, respectively.Color values of L*, a*, and b* were significantly the highest in pumpkin flour color L* value (58.02), a* value (9.08) found elevate redness, also yellowness (b* value) was increased. Thus, pumpkin flour would improve the color of bakery products and, acceptance of the products to consumers. The sponge cakes have shown that the cake level at 15 and 20% were effectively inhibited to increase in peroxide value for four weeks period, also, the same effect of acid value and the ATB was paralleled the results. It could be recommended that the addition of pumpkin powder at levels 5, 10, 15 and 20% were improved acceptability and quality attributes of both cakes as well as extend the self-life due to the presence of a natural antioxidant, carotenoids, and phenolic compounds.
