In a large mixing bowl, cream together 1 cup of softened salted butter, 1 cup of light brown sugar, and 1 teaspoon of pure vanilla extract using a hand mixer. Beat until light and fluffy, about 3 to 5 minutes.

Add 2 eggs, one at a time, blending well after each addition. Gradually mix in 3 cups of all-purpose flour, 1 teaspoon of baking soda, and a blend of 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt until a soft dough forms.

On a floured work surface, divide the dough in half and flatten each portion into a disk. Roll out to a thickness of approximately 1/4 inch using a rolling pin. Use festive pumpkin cookie cutters to cut out shapes and transfer them to a parchment-lined baking sheet. Chill cut cookies in the freezer for 15 to 20 minutes until firm.

Preheat your oven to 350°F (175°C). Bake the chilled cookies for 8 to 12 minutes, or until lightly golden around the edges.

Melt a few tablespoons of salted butter in a small saucepan over medium heat. Cook until it turns deep golden brown and has a nutty aroma, about 3 to 5 minutes. Brush the browned butter over the tops of each cookie and sprinkle with cinnamon sugar.

Spread melted milk chocolate on the flat side of half of the cooled cookies. Press the other half, decorated with browned butter and cinnamon sugar, atop the chocolate to create sandwiches.