Apple Pie Filling:

• Combine diced apples, brown sugar, lemon juice, cinnamon, nutmeg, cloves, and cornstarch in a saucepan.
• Stir well and cook over medium heat for 5 to 10 minutes until apples soften slightly.
• Add water one tablespoon at a time if needed to help thicken the mixture.
• Set aside to cool completely.

Cookie Dough:

• In a bowl, whisk together flour, baking powder, and salt; set aside.
• In a separate large bowl, use an electric mixer to beat cream cheese, butter, vanilla, and sugar until smooth and creamy (about 2 minutes).
• Add the egg and mix until fully incorporated.
• Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined.
• Cover and refrigerate the dough for at least 1 hour or up to 2 days until firm.

Assembling and Baking:

• Preheat oven to 350°F (175°C).
• Line two baking sheets with parchment paper or silicone liners.
• Place Lotus Biscoff cookie crumbs in a shallow dish.
• Roll dough into 1 ¼-inch balls.
• Roll each ball in the cookie crumbs to coat evenly.
• Place balls 2 inches apart on prepared baking sheets.
• Use a tablespoon or your thumb to make an indentation in the center of each ball.
• Fill each indentation with about 2 teaspoons of the cooled apple pie filling.
• Bake for 15 to 18 minutes, or until cookies are golden brown around the edges.
• Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
• Drizzle with caramel sauce before serving.