Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.

Sift together all-purpose flour, baking soda, baking powder, ground cinnamon, and fine sea salt in a medium bowl.

Cream softened unsalted butter and granulated sugar until light and fluffy, then add eggs and vanilla extract.

Gradually mix in instant apple cider drink mix and sifted dry ingredients, then cover and chill the dough for 1-2 hours.

While the dough chills, unwrap and halve the caramels.

Scoop portions of dough, place a caramel in the center, and roll into balls coated with sugar and pumpkin pie spice.

Bake cookies for 11-14 minutes until edges are golden and centers are soft, then cool slightly before transferring to a wire rack.

Allow cookies to cool completely before serving, or enjoy warm for a gooey experience.