These Maple-Glazed Apple Blondies with warm fall spices are packed with buttery apples, cinnamon, and maple glaze—your new fall dessert obsession.

this recipe

I’ll be honest—I didn’t plan on making blondies that day. I had apples sitting on the counter, the kind you swear you’re going to eat with peanut butter but instead just watch slowly wrinkle. Sound familiar? Well, instead of letting them go sad and forgotten, I figured… why not toss them into something warm and cozy?

That’s how these Maple-Glazed Apple Blondies with Warm Fall Spices were born. It wasn’t some grand plan; it was me, a couple of apples, and a craving for something sweet. The house smelled like fall candles on overdrive—cinnamon, brown sugar, maple syrup—all of it swirling together. My husband walked in, sniffed the air, and said, “You made pie?” Nope, better. Easier. Blondies. He didn’t argue after that first bite.

Why You’ll Love This Maple-Glazed Apple Blondies with Warm Fall Spices Recipe?

Here’s the thing—these blondies don’t try to be anything they’re not. They’re soft, chewy, with that rich brown sugar flavor you get in the best cookie bars. Then suddenly—bam—you bite into warm spiced apples. And then the maple glaze comes in like the finishing note to a song. Sweet but not too sweet. Cozy without being heavy. They’re fast, they’re fuss-free, and honestly? They taste like fall hugged you back.

Ingredient Notes:

Let’s break down the magic players:

• Apples – Any crisp apple works, but I’m partial to Honeycrisp. Granny Smith gives a nice tart bite, though, if you like that pie-like tang.

• Butter – Because without butter, what even is a blondie? Don’t skimp here.

• Dark Brown Sugar – Regular sugar can work, but dark brown sugar makes these taste caramel-y and deep. Totally worth it.

• Cinnamon – The star spice. You could add nutmeg or cardamom if you’re feeling adventurous.

• Maple Syrup – Real maple syrup only. The fake stuff? Save it for pancakes when you’re in a rush.

How To Make Maple-Glazed Apple Blondies with Warm Fall Spices?

I promise, no complicated nonsense.

Step 1: Cook the Apple Filling.
Chop the apples, toss them in butter, cinnamon, and sugar, and let them sizzle for a few minutes. The smell? Oh my gosh, it’s better than any candle you’ve ever lit.

Step 2: Make the Blondie Batter.
Whip butter and sugars until they’re light and fluffy. Add eggs one at a time, like you’re on autopilot, then stir in vanilla and salt. Mix the dry stuff (flour, baking powder, cinnamon) separately and fold it all together. It’ll be thick—don’t panic. That’s how it’s supposed to be.

Step 3: Layer and Bake.
Spread half the blondie batter in your pan (warning: it sticks, so use your fingers if a spatula isn’t cutting it). Spread your apple mixture on top, then finish with the rest of the blondie batter. Bake until the top looks golden and your whole kitchen smells like apple pie and cookies had a baby.

Step 4: Maple Glaze.
Melt butter with maple syrup, vanilla, and a sprinkle of cinnamon. Whisk in powdered sugar until it’s glossy and smooth. Let it sit for a few minutes so it thickens up, then pour it right over your cooled blondies. Try not to eat it straight out of the pot—I dare you.

Step 5: Slice and Enjoy.
Cut into squares. Share them… or don’t. I won’t tell.

Storage Options:

These bars keep well for about three days on the counter, though honestly, they rarely last that long. Stick them in the fridge and they’ll hang on for five days. Freeze them individually (wrap in parchment, toss in a bag), and you’ll have emergency blondies for up to three months. And yes, microwaving one at midnight counts as self-care.

Variations and Substitutions:

Want to switch things up? Totally fair.

• Nutty Crunch – Add chopped pecans or walnuts for a little texture.

• Extra Spiced – Toss in nutmeg, ginger, or pumpkin pie spice if you’re feeling wild.

• Caramel Glaze – Swap the maple glaze for caramel sauce. It’s a vibe.

• Gluten-Free – A 1:1 gluten-free flour blend works surprisingly well here.

What to Serve with Maple-Glazed Apple Blondies with Warm Fall Spices?

These blondies can hold their own, but if you’re in the mood to show off:

• Pair with vanilla ice cream while they’re still warm. Melty perfection.

• Serve alongside apple cider for peak fall coziness.

• Strong coffee or espresso in the morning? Don’t look at me like that—dessert for breakfast is a thing.

Frequently Asked Questions:

Can I use store-bought apple pie filling?
You could, but honestly, cooking the apples fresh is so much better. It’s quick and you’ll thank yourself later.

Do I have to use maple glaze?
Nope, but why wouldn’t you? It’s kind of the star.

Do these travel well?
Yes! They’re sturdy, slice neatly, and somehow taste even better the next day. Perfect for bake sales or family gatherings.

And there you have it—Maple-Glazed Apple Blondies with Warm Fall Spices that are cozy, chewy, and absolutely fall in a bite.

So tell me, are you team apple pie forever, or do blondies sneak their way into your heart like they did mine?

Keep the Flavor Coming – Try These:

Georgia Pecan Upside Down Cake

Pumpkin Butterscotch Bread Recipe

Beef And Barley Soup

Maple-Glazed Apple Blondies with Warm Fall Spices

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Soft, chewy blondies layered with spiced apples and finished with a maple glaze. A cozy fall dessert that combines cinnamon, apples, and maple in every bite.

PRINT PIN REVIEW SAVE Saved!

9 Servings

Ingredients

1x2x3x

For the Blondies:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter softened
• ¼ cup granulated sugar
• 1 cup dark brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon

For the Apple Filling:

• 2 large apples finely chopped
• 2 tablespoons dark brown sugar
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon

For the Maple Glaze:

• 2 tablespoons unsalted butter
• ¼ cup pure maple syrup
• ½ cup powdered sugar sifted
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon

Cook ModePrevent your screen from going dark

Instructions

 

Prepare the Pan

1. Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with foil or parchment paper, or lightly grease with cooking spray.

Cook the Apple Filling

1. In a saucepan over medium-low heat, combine the chopped apples, dark brown sugar, butter, vanilla extract, and cinnamon. Cook for 3–4 minutes until the apples soften slightly. Remove from heat and allow to cool.

Make the Blondie Batter

1. In a large bowl, cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy. Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and salt.
2. In a separate bowl, whisk together the flour, baking powder, and cinnamon. Gradually fold the dry mixture into the wet ingredients until fully combined. The batter will be thick.

Assemble the Blondies

1. Spread half of the blondie batter evenly into the prepared baking pan. Top with the cooled apple filling. Spread the remaining blondie batter over the apples, smoothing gently with a spatula.

Bake

1. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the blondies to cool for 10–15 minutes before glazing.

Prepare the Maple Glaze

1. In a small saucepan, melt the butter, maple syrup, vanilla extract, and cinnamon over low heat. Remove from the heat and sift in the powdered sugar, whisking until smooth. Let cool for 8–10 minutes to thicken slightly.

Glaze and Serve

1. Pour the glaze evenly over the blondies. Allow it to set before slicing into squares. Serve warm or at room temperature.

Notes

To make this recipe gluten-free, substitute a 1:1 gluten-free all-purpose flour blend for the standard flour. Ensure that your baking powder and powdered sugar are certified gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/