In a large mixing bowl, cream together salted butter, light brown sugar, and pure vanilla extract until light and fluffy. Add eggs one at a time.

Sift together all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and salt in a separate bowl. Gradually add to the butter mixture until a soft dough forms.

Divide the dough in half and roll out each half to ¼ inch thickness. Cut into pumpkin shapes and place on a baking sheet.

Chill the cookies in the freezer for 15-20 minutes to maintain shape during baking.

Preheat oven to 350°F (175°C) and bake cookies for 8-12 minutes until light golden. Cool on a wire rack.

Melt salted butter in a saucepan, brush over cookie tops, and sprinkle with cinnamon sugar.

Spread melted milk chocolate over the bottom halves of the cookies and sandwich with the tops.