Cream the butter and sugar by beating together the softened salted butter, light brown sugar, and pure vanilla extract until light and fluffy.

Add room-temperature eggs one at a time to the butter-sugar mixture, beating well after each addition until smooth.

Sift in the dry ingredients (flour, baking soda, cinnamon, ginger, nutmeg, and salt) into the wet ingredients and mix at low speed until just blended.

Shape the dough, roll it out, and use a pumpkin-shaped cookie cutter to cut out shapes; chill the cookie shapes in the freezer for 15 to 20 minutes.

Preheat your oven to 350°F (175°C) while the dough chills.

Bake the cookies for 8 to 12 minutes until edges are lightly golden, then cool on wire racks.

Melt salted butter over low heat for brushing the tops of the cooled cookies.

Spread melted milk chocolate over half of the cookie halves and gently press the pumpkin face cookies on top to assemble them.