In a large mixing bowl, cream together the butter, sugar and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined.

Add the flour, baking soda, cinnamon, ginger, nutmeg and salt, beat until combined and the dough forms a ball.

Generously flour your work surface. Divide the dough in half and flatten each half into a disk.

Roll out half of the dough to ¼ inch thickness, making sure to use enough flour or the dough could stick.

Cut out the cookies using a pumpkin cookie cutter. Carefully transfer the cookies to a parchment-lined baking sheet. Cut eyes and a mouth in half the cookies using a pairing knife or cookie cutter.

Cover the baking sheet and place the sheet in the freezer, about 15-20 minutes or until firm.

Roll out the leftover scraps, and repeat with the remaining disk of dough.

Preheat oven to 180°C degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake.

Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.

Add the butter to medium pot. Stirring often, allow the butter to slightly brown until it smells toasted, about 2-3 minutes. Remove from the heat and let cool 5 minutes. Brush the butter over the top half of the cookies and then sprinkle the cookies with cinnamon sugar.

To assemble the cookies, spread the melted chocolate over the half of the cookies with no face. Place the top pumpkin faced cookies over the chocolate and gently pressing to adhere.

Cookies can be served immediately or let the chocolate firm up and store in an airtight container for up to 3 days.