Step-by-Step Instructions

• In a large mixing bowl, use an electric mixer to cream together 3 sticks of salted butter, 1 ¼ cups of light brown sugar, and 1 tablespoon of pure vanilla extract until light and fluffy, about 3-5 minutes. Add 2 room-temperature eggs, mixing in one at a time until smooth.
• Gradually add in 4 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of ginger, ¼ teaspoon of nutmeg, and ½ teaspoon of salt. Beat together until a soft, slightly sticky dough forms.
• Flour your work surface, divide the dough in half, flatten each half into a disk, then roll out to ¼ inch thickness. Cut out cookies with a pumpkin-shaped cookie cutter and place on a parchment-lined baking sheet. Cut out eyes and a mouth on half of the cookies, then freeze for 15-20 minutes.
• Preheat your oven to 350 degrees Fahrenheit. Bake the chilled cookies for 8-12 minutes until lightly golden. Cool on the baking sheet for five minutes before transferring to a wire rack.
• Melt 2 tablespoons of salted butter in a medium pot over medium heat until browned and fragrant, about 2-3 minutes. Allow to cool for 5 minutes before brushing over the tops of cooled cookies.
• Sprinkle 3 tablespoons of cinnamon sugar over the brushed cookies.
• Spread melted 12 ounces of milk chocolate over the plain bottom halves of the cookies. Top with jack-o’-lantern halves and gently press to adhere. Serve immediately or allow chocolate to firm up before storing in an airtight container for up to 3 days.