There are a variety of style interpretations you might find under an 'Oktoberfest' label, particularly in the United States. I don't think the word 'Oktoberfest' can tell you exactly what it is. It's divided into camps: festbier and märzen.
They began experimenting with lighter lagers as a response to shifting trends in beer and to align with the contemporary brewing practices and consumer preferences of the time.
Märzen has enjoyed the Oktoberfest association for longer. It's a centuries-old German style traditionally made in spring, cellared and consumed through warmer months, and finished in the fall.
Orangey-amber märzens are heavier and richer, often brewed with malts like Vienna and Munich, imparting graham cracker, caramel, toffee and biscuit notes.
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