Prepare Apple Pie Filling: In a medium saucepan, combine chopped Honeycrisp apples, brown sugar, vegan butter, lemon juice, and pumpkin pie spice. Cook over medium heat for about 5-7 minutes until the mixture begins to bubble and the apples soften. Stir continuously, then add a cornstarch slurry to thicken for an additional 2 minutes. Once thickened, remove from heat and set aside to cool.

Make Cookie Dough: In a large mixing bowl, cream together the vegan butter, and both sugars until light and fluffy, about 2 minutes. Next, incorporate the flax egg and vanilla bean paste until the mixture is well combined. Gradually add the dry ingredients—flour, baking powder, pumpkin pie spice, and salt—mixing until a thick dough forms, then chill the dough in the refrigerator for 30 minutes to 1 hour.

Assemble Cookies: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. Once the dough is chilled, scoop out small portions and roll them into balls, coating each ball lightly in sugar. Place them on the baking tray and use your thumb to make an indentation in the center of each ball, ensuring there’s enough space for the apple pie filling.

Bake: Carefully fill each thumbprint with the prepared apple pie filling before baking. Place the baking tray in the preheated oven and bake the Vegan Apple Pie Cookies for 14-16 minutes. Look for edges that are crisp while the centers remain slightly gooey. Once baked, cool them on the tray for 5 minutes before transferring to a wire rack to cool completely.