Pumpkin rolls and pumpkin cranberry bread are two good recipes that use canned pumpkin filling. Pumpkin rolls take less time to make, but have more ingredients than pumpkin cranberry bread.
To make a pumpkin roll, combine 3/4 cup of flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of cinnamon, 1/2 teaspoon of ground cloves and 1/4 teaspoon salt. Beat 3 eggs with 1 cup of sugar and beat in 2/3 cup of canned pumpkin. Stir in the flour mixture and spread onto a waxed paper-lined pan.
Top with 1 cup of chopped walnuts and bake at 375 degrees Fahrenheit for 13 to 15 minutes. Turn the cake onto a towel sprinkled with powdered sugar. Peel off the paper and roll up the cake and towel. Beat 8 ounces of cream cheese with 1 cup of powdered sugar, 6 tablespoons of butter and 1 teaspoon of vanilla. Unroll the cake and spread the filling over it. Roll the cake, wrap it in plastic wrap and refrigerate.
To make pumpkin cranberry bread, mix 3 cups of flour with 1 2/3 tablespoons of pumpkin pie spice, 2 teaspoons of baking soda and 1 1/2 teaspoons of salt. Beat 3 cups of sugar, 15 ounces of canned pumpkin, 4 eggs, 1 cup of oil and 1/2 cup of orange juice until smooth. Stir in the flour mixture. Fold in 1 cup of cranberries and pour into loaf pans. Bake at 350 degrees Fahrenheit for 60 to 65 minutes.