In a small saucepan over medium heat, melt 1 cup unsalted butter until golden brown and nutty, about 5-7 minutes. Remove from heat and cool.

In a large bowl, combine cooled brown butter, 1/2 cup granulated sugar, and 1 cup brown sugar. Beat until creamy, then mix in 2 eggs and 1 tsp vanilla extract.

In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1 tbsp cornstarch, 1 tsp pumpkin pie spice, and 1/2 tsp salt. Combine with the wet ingredients to form dough.

Mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing. Fold in any flour pockets and ensure dough holds together.

In a small bowl, combine 1/4 cup granulated sugar with 1 tsp ground cinnamon. Set aside as you prepare the dough for chilling.

Scoop dough into balls (about 2 tbsp each) and roll in cinnamon sugar. Place on a lined baking sheet, cover, and refrigerate for at least 30 minutes.

In a medium saucepan, melt 2 tbsp unsalted butter, then add 2 cups diced Honeycrisp apples, 1/4 cup brown sugar, and 1 tsp cinnamon. Sauté for 5-7 minutes until tender, stir in 1 tbsp cornstarch, and cook until thickened.

Preheat the oven to 375°F (190°C). Place cookie balls on prepared sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are set and centers are soft.

Create small indentations in warm cookies with the back of a spoon. Fill with prepared apple filling and drizzle with salted caramel sauce.