Cream together the butter, brown sugar, and vanilla in a large bowl until fluffy. Add eggs one at a time, mixing well.

In a separate bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually mix this into the creamed mixture until just combined.

Divide the dough, roll out each half to 1/4 inch thick, and cut out shapes using a jack-o’-lantern cookie cutter.

Freeze the cut-out cookie tops for 15-20 minutes to maintain their shape while baking.

Preheat the oven to 350°F (175°C) and bake cookies for 8-12 minutes until edges are golden. Cool on a wire rack.

Brown additional butter in a saucepan and use it to brush the tops of the cooled cookies.

Spread milk chocolate filling on half of the cookies, sandwich with the other half, and dust with cinnamon sugar.