Cream together 3 sticks of softened salted butter, 1 ¼ cups of light brown sugar, and 1 tablespoon of pure vanilla extract until light and fluffy.

Add 2 room temperature eggs, one at a time, mixing well after each addition until glossy and smooth.

Add 4 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of ginger, ¼ teaspoon of nutmeg, and ½ teaspoon of salt. Beat until just combined.

Flour your work surface, divide the dough in half, roll out to ¼-inch thickness, and cut out cookies with a pumpkin cookie cutter.

Chill the cookies in the freezer for about 15 to 20 minutes.

Preheat oven to 350 degrees F and bake cookies on the middle rack for 8 to 12 minutes until lightly golden.

In a medium pot, melt 2 tablespoons of salted butter until browned, cool for 5 minutes, and brush on cookies, then sprinkle with 3 tablespoons of cinnamon sugar.

Spread melted milk chocolate over the bottom half of cookies without faces and sandwich with the decorated cookies.