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1. Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium saucepan heat oil over medium-high heat. Add onion and jalapeno pepper; cook about 5 minutes or until onion is tender, stirring occasionally. Stir in pumpkin, 1-1/2 cups of the water, the chili powder, salt, and cumin. Cook and stir until heated through. If necessary, stir in enough of the remaining 1/4 cup water to reach desired consistency.
2. Place beans in a large bowl; mash slightly with a fork. Stir in half of the pumpkin mixture, the chicken, and 1/4 cup of the cheese.
3. Spoon a generous 1/3 cup of the bean mixture onto each tortilla. Roll up tortillas; place, seam sides down, in the prepared baking dish. Pour the remaining pumpkin mixture over tortilla rolls.
4. Bake, covered, for 15 minutes. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 10 minutes more or until heated through. If desired, serve with pico de gallo and lime wedges.