In a medium saucepan, melt the unsalted butter over medium heat for about 5-10 minutes until browned. Remove from heat and let cool slightly.

In a large mixing bowl, combine the cooled brown butter with granulated and brown sugar, beating until smooth. Mix in eggs and vanilla extract until fully integrated.

In another bowl, whisk together the flour, baking powder, cornstarch, pumpkin pie spice, and salt. Slowly fold this mixture into the wet ingredients until just combined.

In a small bowl, combine granulated sugar and cinnamon for coating. Set aside.

Portion out about 2 tablespoons of the cookie dough and roll into balls. Coat each ball with the cinnamon sugar mixture.

Place the coated cookie dough balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.

Peel and dice the apples, then sauté in a skillet with butter, brown sugar, and cinnamon for about 5-7 minutes. Add cornstarch and cook for another minute, then remove from heat to cool.

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Bake the chilled cookie dough balls for 10-12 minutes.

After baking, create a small indent in each cookie and fill with the cooled apple filling. Drizzle with salted caramel sauce before serving.