Caramel Apple Pie Cookies

Gather all ingredients. Preheat oven to 425 degrees F (220 degrees C). Let pie crusts stand according to package directions. Line 2 baking sheets with parchment paper; set aside.

Transfer apple pie filling into a food processor.  Lightly pulse apple pie filling in a food processor until in 1/4-inch chunks (see Cook's Note).

Roll one pie crust into a 14-inch circle on a lightly floured piece of parchment paper.

Using a pizza cutter or a sharp knife, cut 1/4-inch wide strips.

Cover cut pie dough with parchment paper or plastic wrap and set aside.

Roll remaining pie crust dough into a 13-inch circle on lightly floured piece of parchment paper.

Spread caramel sauce over rolled pastry.

Spoon apple pie filling over caramel sauce, spreading so that it is evenly distributed.

Create a lattice top with dough strips by alternately placing strips on top of the filling.

Using a 2 1/2-inch diameter cookie cutter, cut rounds from pastry.

Transfer cookies to the prepared baking sheets.

Stir together sugar and apple pie spice in a small bowl.

Brush cookies with half and half and sprinkle cookies with sugar and spice mixture.

Bake in the preheated oven until cookies are golden brown, about 12 minutes (working in batches).

Cool on baking sheets on wire racks for 20 minutes. Remove cookies to a serving tray and serve warm.