Melt 1 cup of unsalted butter in a medium saucepan over medium heat, stirring frequently until golden-brown and nutty, about 5-7 minutes.

In a large bowl, mix browned butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until creamy. Add 1 teaspoon vanilla extract and eggs, mixing well after each.

In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 tablespoon cornstarch, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt.

Gradually add dry ingredients to wet mixture, stirring with a spatula until just combined.

Dice 2 medium Honeycrisp apples, toss with 1 teaspoon cinnamon, 1 tablespoon granulated sugar, and 1 tablespoon cornstarch.

Line a baking sheet with parchment paper. Form dough balls, create an indentation, and fill with apple mixture, sealing edges.

Preheat oven to 350°F (175°C). Bake cookies for 12-15 minutes or until edges are golden and centers are soft.

Allow cookies to cool for 5 minutes before drizzling with salted caramel sauce.