Preheat oven to 425°F (220°C) and let pie crusts stand according to package directions. Line 2 baking sheets with parchment paper.

Transfer apple pie filling into a food processor and lightly pulse until pieces are 1/4-inch chunks.

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

Cut 1/4-inch strips using a pizza cutter or sharp knife. Cover dough strips with parchment or plastic wrap and set aside.

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

Spread caramel sauce over the rolled pastry evenly.

Spoon the processed apple pie filling over the caramel and spread it evenly.

Create a lattice pattern using the pre-cut dough strips over the filling.

Use a 2 1/2-inch round cookie cutter to cut cookies and transfer them to baking sheets.

Mix sugar and apple pie spice in a bowl. Brush cookies with half and half and sprinkle with sugar mixture.

Bake cookies in the preheated oven working in batches, for 12 minutes each or until golden brown.