Preheat oven to 375°F. Spray an 8×8 glass baking dish with baker’s spray. Set aside.

Remove the cinnamon sugar packet from the Snickerdoodle cookie mix pouch and pour the cinnamon sugar into a small bowl. Add the apple pie spice to the bowl and stir to combine. Reserve 2 tablespoons of the sugar and spice mixture.

In a large mixing bowl, stir together with a wooden spoon the Snickerdoodle cookie mix, remaining sugar & spice mixture (not the 2 tablespoons), softened butter, large egg, and vanilla extract until fully combined.

Press half the cookie mixture into the bottom of the prepared baking dish.

Spread the apple pie filling into an even layer over the cookie layer.

Pinch off 1-1½ tablespoon-sized dollops of the remaining cookie dough and drop them over the apple pie filling layer. Sprinkle the cinnamon sugar mixture over the entire surface of the snickerdoodle cobbler.

Bake for 45-50 minutes or until golden and bubbly. You may need to lightly tent your Snickerdoodle cobbler with a piece of aluminum foil at the 30-minute mark if your cobbler is getting too dark. You will want a toothpick inserted into the center of the cobbler topping to come out clean.

Allow the snickerdoodle cobbler to cool for 5-10 minutes, then drizzle the caramel sauce over the surface of the cobbler before serving. You can add a scoop of vanilla ice cream to individual servings if desired.