In a large mixing bowl, use an electric mixer to cream together 1 cup of softened salted butter and 1 cup of light brown sugar until the mixture is light and fluffy, about 3-5 minutes. Add in 1 teaspoon of pure vanilla extract to enhance the flavor, mixing it well.

Now, crack in 2 eggs, one at a time, mixing well after each addition until fully incorporated. Continue to beat the mixture on medium speed until everything is seamlessly combined.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon each of cinnamon, ginger, and nutmeg. Gradually add this dry mixture to the wet ingredients, mixing until a cohesive dough forms.

Once your dough is ready, divide it into two equal disks and wrap them in plastic wrap. Refrigerate for at least 30 minutes.

Using a pumpkin-shaped cookie cutter, carefully cut out shapes from the rolled dough. For half the cookies, create eyes and mouths using a smaller cutter to give the cookies their spooky faces.

Transfer the baking sheets with the cut cookies into the freezer for about 15-20 minutes until firm.

Preheat your oven to 350°F (175°C).

Remove the chilled cookies from the freezer and place them into the preheated oven. Bake for 8-12 minutes or until the edges are golden brown but the centers remain soft.

In a small saucepan, melt an additional 2 tablespoons of butter over medium heat until it turns golden brown. Brush this browned butter over the cooled cookies and sprinkle with cinnamon sugar.

Spread a generous amount of melted milk chocolate on top of the flat side of the uncut cookies, then place the cut cookies with spooky faces directly on top to create adorable stacks.