Chewy centers. Crackly tops. Big cinnamon energy. These snickerdoodle-style blondies are the fast track to fall vibes, no pumpkin required. You’ll stir everything in one bowl, sprinkle a glittery cinnamon-sugar crown, and boom: bakery smells in 22 minutes. They’re ideal for quick fall treats, last-minute movie night desserts, or packing sweet little squares as cute baking gifts. We kept the ingredients basic and the steps beginner-friendly, so this is a zero-stress September baking recipe. Want extra? Add white chocolate chips or pecans. Want dairy-free or gluten-free? Easy swaps below. Let’s make a pan and snack while it’s still warm.
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Servings: 16 blondies
Ingredients
- ½ cup (113 g) unsalted butter, melted
- 1 cup (200 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 2 tsp vanilla
- 1 cup (120 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp fine salt
- 1 tsp ground cinnamon
Topping Drip
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- 8-inch pan + parchment
- Bowl, whisk, spatula
- Measuring cups/spoons
- Cooling rack, knife
Step-by-Step Instructions
- Heat to 350°F (175°C). Pan + parchment, let those edges overhang.
- Whisk butter + sugars till glossy.
- Add egg + vanilla; whisk smooth.
- Fold in flour, baking powder, salt, and cinnamon, just combined.
- Spread batter; mix topping and rain it on. Swirl.
- Bake 20–24 min until edges set and center shows moist crumbs.
- Cool 20 min (worth it). Slice. Snack. Share.
Pro Tips
- Chip it: ½ cup white chocolate or butterscotch chips = dessert bar bliss.
- Crunch: Sprinkle coarse sugar on top for extra sparkle.
- Swap: GF flour blend + dairy-free butter both work great.
- Leftovers: Airtight 3 days or freeze up to 2 months.
Nutrition
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 blondie | 150 | 1 g | 23 g | 6 g | 0.5 g | 15 g |