This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of butter sponge cake. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, 12%) was supplemented during the baking progress and the results were as follows. In terms of the Farinograph characteristics of the batter, the absorption rate increased slightly as the amount of sweet pumpkin powder added increased, and the development time to reach the peak was slightly longer, increasing from 12%. The amylogram characteristic showed that the gelatinization starting temperature seemed to increase as the amount of sweet pumpkin powder added was increased and the maximum viscosity was lower. The specific gravity of the sponge cake increased as the amount of the pumpkin powder added was increased. From the crust of the sponge cake, the L-values (brightness, p<0.01), a-values (redness, p<0.05), and b-values (yellowness, p<0.05) were significantly lower as the amount of the pumpkin powder added was increased. Volume (p<0.01) and symmetry index (p<0.05) decreased when the sweet pumpkin powder was added. In terms of textual characteristics, hardness increased as the amount of the sweet pumpkin powder was increased (p<0.05). However, when the sweet pumpkin powder was added at 9% and, 12%, brittleness decreased (p<0.01).

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