Step 1

Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper so that it hangs off the two long sides to form a sling.

Step 2

Press 1 package refrigerated sugar cookie dough into an even layer in the baking dish. Spread 1 (15-ounce) can pumpkin pie filling evenly over the cookie dough.

Step 3

Place 2 tablespoons unsalted butter in a medium microwave-safe bowl and microwave until melted. (Alternatively, melt on the stove.) Add 1 cup old-fashioned rolled oats and 2 tablespoons packed light brown sugar, and stir to combine. Scatter the oat mixture evenly over the pumpkin.

Step 4

Bake until a thin knife inserted into the center comes out clean, 30 to 35 minutes. Place on a wire rack and let cool to room temperature. Grasping the parchment, lift the slab out of the baking dish and place on a cutting board. Cut into 12 pieces.