Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a skillet, melt butter over medium heat, then stir in flour, sugar, cinnamon, and a pinch of salt, cooking for 4-5 minutes until golden brown.

In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Add the egg, apple juice concentrate, and vanilla extract to the butter mixture, mixing until smooth.

In another bowl, whisk together flour, baking soda, baking powder, and spices.

Gradually fold the dry mixture into the wet mixture until just combined.

Scoop the dough onto the prepared baking sheet, spacing about 2 inches apart.

Bake for 12 minutes until the edges are golden and centers are slightly underbaked.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Prepare the frosting by beating cream cheese and butter until smooth, then add powdered sugar and caramel sauce.

Frost the cooled cookies generously with the cream cheese frosting.

Top with diced apples, cooled streusel, and a drizzle of caramel sauce before serving.