If you’ve ever wished you could have apple pie in a handheld, caramel-drizzled cookie format, your wish is granted. These Caramel Apple Pie Cookies take all the cozy flavors of a classic apple pie—cinnamon-spiced apples, buttery crust, gooey caramel—and wrap them up in a cute, flaky, bite-sized package. They’re festive, fun to make, and absolutely perfect for fall.
The first time I made them, I was looking for something different to bring to a fall potluck—something with all the autumn vibes, but a little easier to serve than a whole pie. These cookies were gone before dessert was officially served. People couldn’t believe how much flavor was packed into such a small bite. Now, I make them on repeat every fall, especially around Thanksgiving when I want a creative take on a classic.
Let me show you how I make them and why these are the ultimate sweet treat when you’re craving something warm, flaky, and filled with caramel apple goodness.
Why These Cookies Work So Well
These aren’t your average cookies, and that’s what makes them so special. Here’s what I love about them:
- Pie and cookie in one: The flavor of apple pie, the ease of cookies
- Store-bought shortcuts: No shame here—refrigerated pie crust makes this fast and easy
- Perfectly portioned: No slicing, no mess, just grab-and-go deliciousness
- Caramel drizzle magic: Adds that gooey sweetness that makes them irresistible
- Great for parties and gifting: Pretty enough for dessert trays, easy enough for everyday cravings
Ingredients You’ll Need
(Makes about 12–16 cookies | Prep Time: 20 minutes | Bake Time: 18–22 minutes)
- 1 box refrigerated pie crust (2 crusts), thawed
- 1 cup apple pie filling (chop the apples into small pieces)
- 1 teaspoon cinnamon
- 1/4 cup caramel sauce (plus extra for drizzling)
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
- Flour, for dusting your surface
Optional: powdered sugar for dusting, extra cinnamon-sugar for topping
How I Make Caramel Apple Pie Cookies
1. Preheat and Prep
I preheat the oven to 350°F and line a baking sheet with parchment paper. I dust my work surface with a little flour so the pie crust doesn’t stick.
2. Roll and Cut the Dough
I roll out one pie crust and use a round cookie cutter (about 2.5–3 inches) to cut out circles. These will be the base of the cookies. I transfer the rounds to the prepared baking sheet.
3. Fill the Cookies
In a bowl, I mix the chopped apple pie filling with cinnamon. Then, I spoon a small amount (about 1–2 teaspoons) of the filling into the center of each round. I drizzle a little caramel sauce over the apples—just enough to give each one that sticky-sweet pie flavor.
4. Add the Lattice Tops
I roll out the second crust and cut it into thin strips to make a lattice top for each cookie. It’s a little extra work, but it makes them look like mini pies. I lay the strips over each cookie, trimming the edges and pressing them down gently.
(Pro tip: You can also skip the lattice and just top each cookie with another circle of dough—just cut a small slit in the center to vent.)
5. Brush and Bake
I brush each cookie with the beaten egg and sprinkle with a little sugar for sparkle. Then they bake for 18–22 minutes, until golden brown and bubbling.
6. Drizzle and Serve
Once out of the oven, I let the cookies cool slightly before drizzling with warm caramel sauce. You can also dust with a little powdered sugar for a bakery-style finish.
My Tips for the Best Apple Pie Cookies
- Chop the apples small: Big chunks don’t work well for these tiny cookies.
- Don’t overfill: A little filling goes a long way—too much and it’ll leak out.
- Use parchment paper: It makes cleanup easier, especially with that caramel drizzle.
- Seal the edges: Press the top crust down gently so it doesn’t pop open while baking.
- Let them cool slightly before drizzling: The caramel sticks better once they’re not piping hot.
How I Serve and Store Them
These cookies are best served slightly warm or at room temperature. They’re amazing with a cup of coffee or cider, and they look so cute on a fall-themed dessert board or party platter.
To store, I keep them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. I reheat them for 10 seconds in the microwave if I want that just-baked feel.
They also freeze well—just skip the caramel drizzle until after they’re reheated.
FAQs From My Fall Baking Sessions
Q: Can I use homemade pie dough?
A: Of course! I usually go with store-bought for speed, but homemade crust works just as well.
Q: What kind of apple filling should I use?
A: Any canned apple pie filling works—just be sure to chop it into small pieces for easier assembly.
Q: Can I make these ahead?
A: Yes! Bake the cookies a day in advance and drizzle the caramel just before serving.
Q: Can I add nuts?
A: Definitely—chopped pecans or walnuts make a great addition to the filling.
Why These Cookies Are My Favorite Fall Dessert
These Caramel Apple Pie Cookies bring together everything I love about fall: warm spices, buttery crust, gooey caramel, and that nostalgic apple pie flavor—all in a snackable size. They’re easier to make than a full pie, just as satisfying, and guaranteed to be the first dessert gone at any fall gathering.
If you’re looking for something new to bake this season, give these a try. They’ve got all the cozy, sweet flavor of apple pie—wrapped up in a cute little cookie.
These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form
Ingredients
- 1 cup apple pie filling (chop the apples into small pieces)
- 1 teaspoon cinnamon
- 4 cups caramel sauce (plus extra for drizzling)
- 1 tablespoon granulated sugar (for sprinkling)
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until well combined.
- In another bowl, whisk together the flour, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll out the dough on a floured surface to about 1/8 inch thickness.
- Cut the dough into circles using a cookie cutter or a glass.
- Place a small spoonful of apple pie filling in the center of each circle, then drizzle with caramel sauce.
- Fold the dough over the filling to create a half-moon shape and seal the edges with a fork.
- Place the cookies on a baking sheet lined with parchment paper.
- Sprinkle the tops with granulated sugar.
- Bake in the preheated oven for 12-15 minutes or until golden brown.
- Allow to cool slightly before drizzling with extra caramel sauce.
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