Sift together baking soda, baking powder, cinnamon and flour. Set aside.
Cream butter and sugar. Blend in salt and vanilla. Slowly, one packet at a time to avoid an apple cider dust bomb, blend in Apple Cider Drink Mix packets (I'm telling you this from experience). Lastly, blend in eggs.
Half and cup at a time, add in sifted flour mix. Cover with plastic wrap and refrigerate for 1-2 hours.
Unwrap all of the caramels and put in a small bowl. Line cookie sheets with parchment paper. Preheat oven to 350 degrees.
In a small bowl combine sugar and pumpkin pie spice for the cookie roll.
Spoon out a small amount of cookie dough, approximately 2 heaping teaspoons. Roll into a ball and smash flat in the palm of your hand. Place 1/2 caramel in the center and roll tightly around to prevent any holes. Roll in cookie roll sugar and place 2 inches apart on your lined cookie sheet.
Bake for 11-14 minutes, cookies will look slightly undercooked. Allow to cool for 5 minutes before transferring to a cooling rack.
If you've tried this recipe, come back and let us know if you liked them!