In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, ginger, nutmeg, and salt, beat until combined and the dough forms a ball.

Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to ¼ inch thickness. Cut out the cookies using a pumpkin cookie cutter. Transfer the cookies to a parchment lined baking sheet. Cut eyes and a mouth in half the cookies using a pairing knife or cookie cutter. Cover and place the baking sheet in the freezer, freeze until firm, about 15-20 minutes.

Preheat oven to 350 degrees. Bake the cookies for 8-12 minutes or until just lightly golden brown. Cool on the baking sheet for five minutes and then transfer to a wire cooling rack to cool completely.

Add the butter to medium pot. Allow the butter to slightly brown until it smells toasted, about 2-3 minutes. Remove from heat and let cool 5 minutes. Brush the butter over the top half of the cookies and then sprinkle with cinnamon sugar.

To assemble, spread the melted milk chocolate over the half of the cookies with no face. Place the top pumpkin-faced cookies over the chocolate, gently pressing to adhere. Serve immediately or let the chocolate firm up and store in an airtight container for up to 3 days.