First, make the cornstarch slurry by mixing together the cold water and cornstarch until a cloudy paste forms. Set aside.

Peel and finely chop your apple into small cubes. Then, add the apple to a saucepan with the brown sugar, vegan butter, lemon juice, and pumpkin pie spice. Mix together and cook over medium heat until the butter melts and the mixture starts bubbling.

Once bubbling, add in the cornstarch slurry and mix together. Continue cooking for another 5-10 minutes until it thickens and becomes glossy. Then, set aside to cool while you make the cookie dough.

To make the dough, add the room temperature vegan butter, ½ cup of white sugar, and brown sugar to a mixing bowl. Cream together until fluffy (about 2 minutes).

Next, add the flax egg and vanilla bean paste to the bowl and mix together for about 30 seconds.

Add in the all-purpose flour, baking powder, pumpkin pie spice, and salt. Mix everything together until a thick cookie dough forms.

Cover the bowl of dough with plastic wrap and add the bowl to the fridge to chill for 30 minutes-1 hour.

About 10 minutes before removing the dough from the fridge, preheat the oven to 350F and line a baking tray with parchment paper.

Remove the dough and use a cookie scoop to scoop out 10 evenly sized cookies. Roll each cookie dough ball in the reserved sugar.

Place the balls on the baking sheet, slightly press each dough ball down with your palm, and make an indent in the center of each cookie.

Spoon about 1 tablespoon of the cooled apple pie filling into the center of each cookie.

Bake for 14-16 minutes until the edges are crisp and the centers are set but still gooey.

Let cool on the baking sheet for 5 minutes, then move to a wire rack to continue cooling.

Enjoy these apple pie cookies!