Preheat oven to 350°F and spray a cupcake pan with non-stick spray.

In a medium bowl, whisk together flour, baking soda, cinnamon, cornstarch, and salt. Set aside.

In a large mixer bowl, beat butter, light brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.

Add the egg and vanilla extract; beat until combined.

Gradually add dry ingredients to wet and mix until dough is thick.

Shape dough into balls about 2 tablespoons each. Press into cupcake cups, forming a cup shape.

Bake for 10-12 minutes until lightly golden around edges.

Allow cookies to cool for 5 minutes, then remove and cool on a rack. Press centers down to create space for filling if needed.

Prepare caramel sauce and cinnamon apples as instructed, then cool.

Fill each cookie cup with about half a tablespoon of caramel sauce. Top with cinnamon apples and drizzle additional caramel if desired.

Serve slightly warm or store in an airtight container at room temperature for up to 24 hours.