In a large mixing bowl, combine softened salted butter and light brown sugar, beating with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Add the pure vanilla extract, followed by the room temperature eggs one at a time, mixing well after each addition until smooth.

In a separate bowl, whisk together all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and salt until blended. Gradually add to the wet ingredients, mixing on low speed until a soft dough forms.

Roll the dough into disks, approximately 1 inch thick, and refrigerate for 30 minutes.

Dust your work surface with flour and use a pumpkin-shaped cookie cutter to cut out shapes from half of the dough. Place cutouts on a lined baking sheet.

Freeze the cookies for about 15-20 minutes and preheat your oven to 350°F (175°C).

Bake for 8-12 minutes until lightly golden around the edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Brush the tops of half of the cookies with browned butter, dust with cinnamon sugar, melt the milk chocolate, spoon a dollop on the plain cookies, and sandwich with the dusted tops.

Allow cookies to sit at room temperature letting the chocolate set slightly before serving.