In a small bowl, combine sugar and ground cinnamon, set aside.
Preheat oven to 350 degrees F. Line a baking baking sheet with parchment or a silicone baking mat, set aside.
In a mixing bowl, beat together butter and egg using a mixer on medium-low speed. Add the Miss Jones Baking Company sugar cookie mix and pumpkin pie spice to the bowling beat on medium speed until dough comes together. Don't over beat.
Using a teaspoon cookie scoop, scoop one ball of cookie dough and press half a caramel into the dough, completely encasing the caramel with dough. Roll in cinnamon sugar mixture and place 2" apart on prepared baking sheet.
Bake at 350 degrees F. for 9 - 12 minutes. Allow to cool 5 minutes on baking sheet before removing to cooling rack to cool completely.
Store covered for up to 3 days. Do not refrigerate. If caramel seeps out of cookie it will be sticky. Once it sets, it will firm up slightly.