In a small bowl, combine sugar and ground cinnamon and set aside. Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat, and 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 the dough comes together. Don't overbeat.

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 the prepared baking sheet.

Bake at 350 degrees F. for 9 - 12 minutes. Allow to cool 5 minutes on the baking sheet before removing to a cooling rack to cool completely.

Store covered for up to 3 days. Do not refrigerate. If caramel seeps out of the cookie it will be sticky. Once it sets, it will firm up slightly.