Fall is the kickoff to the holiday baking season, and I couldn’t wait to ring in this year’s season with apple cinnamon blondies! These blondies have received a fall makeover that you will swoon over. You will love the simple ingredients and how easily this recipe comes together in one bowl!

I know that most think of pumpkin spice when they think of fall, but to me, apple season is the first sign that fall is here. Though I love a nice PSL as much as the next girl, there’s something special about warm apple treats that keep me coming back. These apple cinnamon blondies are made from my classic blondie batter. The addition of apples and warm spices dresses them up nicely for fall. Perfect for company or eat the whole batch yourself. I won’t judge.

Ingredient Line Up

These blondies truly couldn’t be simpler. They are made from staple pantry ingredients that you likely already have!

Unsalted butter – Melted and slightly cooled so that your eggs don’t scramble.
Granulated sugar
Brown sugar – Light or dark will work. However, I almost always use dark brown sugar for a stronger molasses taste.
Large eggs
Pure vanilla extract
All purpose flour
Salt
Spices – ground cinnamon, ground nutmeg, and ground ginger
Apples

Tips for Apple Cinnamon Blondie Success

I highly recommend Granny Smith apples for this recipe! They are firm so they don’t turn too mushy after baking. Also, their tartness balances out the sweetness of the blondies!
Your melted butter needs to slightly cool. Otherwise, your eggs might scramble.
Dice your apples into uniform size, about an inch so they bake evenly. If they are larger, then they won’t bake through. If they are smaller, then they will be over baked. Thus, an inch is perfect!
Use parchment paper to line your baking pan for easy clean up and release!
Use a 9″ square pan for 1 1/2″ blondies. If you want them thicker, then bake them in an 8″ square pan and increase the bake time.
Feeling indulgent? Top with maple frosting or salted caramel!