Clear your kitchen counter and gather all the ingredients. Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy, about 3 to 5 minutes.

Add in the vanilla extract and eggs one at a time, mixing until combined.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until combined.

Divide the dough in half and flatten each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Once the dough is chilled, flour your work surface and roll out one disk to 1/4 inch thickness.

Using a pumpkin cookie cutter, cut out cookies. For cookies with faces, cut out eyes and mouths.

Transfer cookies to a parchment-lined baking sheet and freeze for 15-20 minutes.

Bake in the preheated oven for 8-12 minutes until golden brown on the edges.

While the cookies cool, brown the salted butter in a medium pot until it smells toasted, then let it cool slightly.

Brush the brown butter over the top half of the cookies, sprinkle with cinnamon sugar, and spread melted milk chocolate on the bottom half.

Press the top half onto the chocolate to create a sandwich.