Cream together 1 cup of softened salted butter and 1 cup of light brown sugar using an electric mixer on medium speed for 3 to 5 minutes until light and fluffy. Add 2 teaspoons of pure vanilla extract and mix until aromatic.

Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. The mixture will be smooth and slightly glossy.

Gradually sift in 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ½ teaspoon of salt. Mix on low speed until the dough forms a soft but non-sticky texture.

Divide the dough in half and flatten into disks. Wrap in plastic wrap and refrigerate for 20 minutes.

Roll each disk to about ¼ inch thickness on a floured surface and use a jack-o-lantern cookie cutter to cut out shapes. Carve faces on half of the cookies.

Freeze cut cookies for 15 to 20 minutes to maintain their shape. Preheat oven to 350°F (180°C).

Bake cookies for 8 to 12 minutes until golden around the edges, keeping them soft in the center.

Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack. Brown 2 tablespoons of salted butter in a saucepan and brush over cookies.

Sprinkle with cinnamon sugar while warm for adherence.

Spread melted milk chocolate on the bottom halves of the unfaced cookies and top with the adorned cookie faces.