Preheat oven to 350°F. In medium bowl whisk flour, baking powder, baking soda, salt, cinnamon. And apple pie spice. Set aside.
In stand mixer bowl fitted with a paddle attachment cream the butter and brown sugar on medium speed for 2 mins. Add eggs and vanilla. Beat until well combined.
Add half of the flour mixture and mix until partially combined. With mixer on low, add the apple juice concentrate, then add the remaining flour mixture. Mix until just combined.
Portion dough into 1/3 cup sized balls. Place on parchment lined baking sheet and bake for 12-15 mins. The tops will no longer be shiny and the edges will be set and slightly golden brown. Remove from oven and let cool on pan for 3 mins and then transfer to a cooling rack.
Beat butter until smooth. Add powdered sugar, caramel, caramel extract, and heavy cream. Beat until smooth.
Place butter in a small saucepan over medium low heat. Once melted stir in remaining ingredients with a fork and stir until evenly combined. Remove from heat and let cool.
Place frosting in a ziplock bag and snip the corner with scissors. Pipe the frosting on the cooled cookie starting in the center and swirling until you reach the edges of the cookie.
Top each frosted cookie with homemade streusel.
You can make these cookies smaller, just watch the bake time as that will need to be adjusted.