Cream together the butter, light brown sugar, and vanilla extract until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually add to the butter mixture.

Divide dough into two portions, flatten into disks, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.

Preheat oven to 350°F (175°C). Roll out one disk of dough and cut out pumpkin shapes.

Place cut shapes on a baking sheet and freeze for 15-20 minutes.

Bake the chilled shapes for 8-12 minutes until lightly golden.

Melt butter in a saucepan until light golden brown; brush over warm cookies.

Sprinkle cinnamon sugar mixture over the cookies while warm.

Spread melted chocolate on one side of half the cookies and sandwich with the other half.