In a large mixing bowl, combine 1 ½ cups of softened salted butter with 1 ¼ cups of light brown sugar and 1 tablespoon of pure vanilla extract. Beat the mixture on medium speed for about 3-5 minutes until light and fluffy.

Add 2 room-temperature eggs, one at a time, mixing well after each addition. Blend until the batter is smooth and creamy.

Whisk together 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. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms.

Divide the dough into two halves, flatten into disks, wrap in plastic wrap, and chill in the refrigerator for about 30 minutes.

Preheat your oven to 180°C (350°F). On a floured surface, roll out one disk of dough to ¼ inch thick and use a pumpkin-shaped cutter to cut out cookies.

Place the cut cookies on a baking sheet lined with parchment paper and freeze for about 15-20 minutes.

Bake the chilled cookies in the preheated oven for 8-12 minutes or until lightly golden. Let cool on the baking sheet for 5 minutes.

Melt 12 ounces of milk chocolate and brush over the flat sides of half the cookies.

Spread melted chocolate on the flat sides of the cookies and top with the decorated pieces, creating sandwiches.

Brush 2 tablespoons of melted salted butter over the tops of the assembled cookies and sprinkle with 3 tablespoons of cinnamon sugar. Let set before serving.