First, bring the apple cider to a gentle boil over medium high heat in a small saucepan. Let it cook and reduce until there is only 2 tablespoons left. Set it aside and let it cool. Then whisk the flour, 1 teaspoon of the cinnamon, pumpkin pie spice, baking soda, baking powder and salt together in a medium bowl. Set that aside too. Get out a stand mixer fitted with the paddle attachment and combine the butter and brown sugar in its bowl. Beat them together until fluffy before you add in the egg, reduced and cooled apple cider and vanilla. Once they are mixed in reduce the speed to low and slowly add in the dry ingredients until you have a soft cookie dough.

Get out a sheet pan and line it with a silicone mat or parchment paper. Stir the two tablespoons of sugar and remaining two teaspoons of cinnamon together in a small bowl for the coating. Then use a 1.5 inch cookie scoop to bring two scoops together into a ball. Flatten it a little into a disc and place one of the caramels in the center. Bring the sides over to completely enrobe the caramel and roll it slightly to smooth it back into a ball. Roll it through the cinnamon sugar to coat it well and place it on the lined sheet tray. Repeat this process to make a dozen total. Put the tray in the freezer to set everything for 20 minutes.

When the 20 minutes is up, pre-heat the oven to 350. Bake the cookies for about 15 minutes, until they slightly spread and get a little golden around the edges. They will still be a bit soft on top. Let them cool for 6-8 minutes before you transfer them to a rack to finish cooling. Store them in a sealed container until you are ready to serve them! Enjoy!