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These caramel apple blondies are topped with an easy caramel frosting and toasted pecans for a delicious autumnal treat. Recipe includes a gluten-free option.

Two caramel apple blondies stacked on a white plate.

It’s caramel apple season!

From caramel apple crisp to snickers caramel apple salad to traditional caramel apples, I love it all.

So of course I also love these caramel apple blondies.

This recipe comes from my friend Erin over at Texanerin Baking and is so good. You’re gonna love it, too!

Cake server lifting a caramel apple blondie up from a piece of parchment paper.


Caramel apple treats are my favorite thing about fall. As soon as September strikes, all I want to do is bake apple-based everything, like this caramel apple cheesecake crisp or caramel apple cake.

I love blondies and brownies, so whipping up a chewy caramel apple blondie recipe just seemed like the right thing to do. 

I’ve seen some other caramel apple blondie recipes and they use a lot less cinnamon than This one. This recipe uses over a tablespoon of cinnamon, but don’t worry – it’s not overpowering! It’s just right to complement the apples and brown sugar.

And don’t skip the caramel frosting. It’s easy to put together and is the perfect finish for these bars. 

Oh, and did I mention that you don’t need a mixer to make these? 

These blondies are chewy and a little bit fudgy, sweet and cinnamony. They’re one of my favorite fall treats!

Sliced caramel apple blondies on a piece of parchment paper.


Gluten-free version

One of the best things about this recipe is that you can make it with all-purpose flour or a gluten-free flour blend for your gluten-free friends and family. And I promise that both versions are equally delicious!

For the conventional version, you’ll use 1 ½ cups of all-purpose flour. For the gluten-free version, you’ll need:

  • 1 ½ cups white rice flour
  • ⅓ cup potato starch
  • 2 tablespoons + 2 teaspoons tapioca flour / starch
  • ½ teaspoon xanthan gum

I know that comes out to more than 1 ½ cups, but that’s ok. Because of the nature of these flours and starches, you need all of the gluten-free mix. The blondies will still bake up great!

Batter base for caramel apple blondies in a white mixing bowl.

Making this recipe

To make the apple blondies, start by stirring together the flour – either the all-purpose flour or the gluten-free mix) with 1 tablespoon of the cinnamon and the nutmeg, baking powder, baking soda, and salt. Set this aside.

In a large mixing bowl, stir together the melted butter, brown sugar, and vanilla. Add the eggs, one at a time, and mix until just combined.

Fold in the dry ingredients, stirring just until no streaks of flour remain.

Cinnamon-coated apples in a metal bowl.

Toss the chopped apple with the rest of the cinnamon and fold the cinnamon-coated apples into the batter. Make sure not to overmix! 

Spread the batter evenly into a lined 8×8-inch pan and bake for about 40 minutes. The center should be set and a toothpick inserted into the center should come out clean with just some moist crumbs clinging to it.

While the blondies cool, place the pecans on a rimmed baking sheet. Bake them for 4-7 minutes, stirring halfway through, until they are fragrant and toasted. 

Caramel apple blondie batter in a parchment-lined pan, ready to go in the oven.

Let the pecans cool while you work on the frosting.

Place a small saucepan over medium heat and add the brown sugar, butter, milk, and salt. Whisk constantly; bring the mixture to a hard boil and boil for 1 minute – don’t stop whisking!

After the minute of boiling, remove from the heat and stir in the vanilla. The mixture will bubble – that’s ok.

Gradually whisk in ⅔ cup of the powdered sugar. Taste and add up to another ⅓ cup of powdered sugar if you like.

Pour the frosting over the blondies – it’s ok if they are still warm. Spread the frosting over the top, sprinkle on the toasted pecans, and let the blondies finish cooling before serving.

Caramel frosting for blondies in a saucepan.


Assembled caramel apple blondies in a metal baking pan.


How should I store these caramel apple blondies?

The all-purpose version can be stored at room temperature for 2-3 days.

If you make the gluten-free version, I recommend storing them in the refrigerator, as they are a bit more delicate than the all-purpose version. Chilling before cutting and serving will help them hold together better.

You may find you want to keep the all-purpose version refrigerated as well, as it makes them a bit firmer and fudgier. It just depends on the texture you like in your blondies!

Two caramel apple blondies on a white plate. A fork has cut a corner from one of the blondies.

What apples are best for this recipe?

I’ve tried a few different types of apples in these blondies and Granny Smith were the best. 

When I used sweeter apple types, they just blended in and hardly stood out. The tart flavor or Granny Smith makes the apple taste pop a bit more!

Can I use a 1:1 gluten-free mix instead of the flours you listed?

If you don’t have the gluten-free flours listed in the recipe, you could try using your favorite 1-to-1 gluten-free baking mix. I’ve had good luck with the one from Bob’s Red Mill.

Two caramel apple blondies next to a fork on a white plate.
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Caramel Apple Blondies

By: Jamie
No ratings yet
Prep: 25 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 9
These caramel apple blondies are topped with an easy caramel frosting and toasted pecans for a delicious autumnal treat. Recipe includes a gluten-free option.


  • 1 ½ cups all-purpose flour or gluten-free flour mix see below
  • 1 tablespoon ground cinnamon plus 1/2 teaspoon divided
  • teaspoon ground nutmeg
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter melted
  • 1 ½ cups light brown sugar lightly packed
  • 1 teaspoon pure vanilla extract
  • 2 large eggs room temperature
  • 1 ½ cups peeled Granny Smith apple chunks about 1/4″ in size

For the gluten-free flour mix, use:

For the topping:

  • 1 cup chopped pecans
  • 6 tablespoons light brown sugar lightly packed
  • 3 tablespoons unsalted butter
  • 2 tablespoons plus 1 teaspoon milk
  • Pinch fine sea salt
  • 1 teaspoon pure vanilla extract
  • ⅔ to 1 cup powdered sugar sifted if lumpy


  • Preheat the oven to 350°F and line an 8×8-inch pan with a sheet of parchment paper.
  • In a medium mixing bowl, stir together the flour (all-purpose or the gluten-free mix), 1 tablespoon cinnamon, nutmeg, baking powder, baking soda and salt. Set aside.
  • In a large mixing bowl, stir together the melted butter, brown sugar, and vanilla extract.
  • Beat in the eggs, one by one, and stir just until combined.
  • Fold in the dry mixture, stirring just until no streaks of flour remain.
  • Mix the peeled apple chunks with the remaining 1/2 teaspoon of cinnamon and fold the cinnamon apples into the batter, making sure not to overmix.
  • Pour the batter into the prepared pan and bake for 40 minutes or until the center is set and a toothpick inserted into the center comes out with moist crumbs clinging to it. Set on a rack to cool.
  • Place the pecans on a rimmed cookie sheet and bake them for 4-7 minutes, stirring them halfway through, or until they smell roasted. Remove from the oven and set aside.
  • In a small saucepan over medium heat, mix together the brown sugar, butter, milk and salt.
  • Whisking continuously, bring the mixture to a boil and boil for 1 minute, while continuing to whisk continuously. Remove the pan from the heat and stir in the vanilla (it will bubble).
  • Gradually whisk in 2/3 cup powdered sugar and mix until smooth and no lumps of sugar remain. Taste and add up to another 1/3 cup powdered sugar, if desired.
  • Pour the frosting over the warm blondies and spread evenly over the top. Top with the chopped pecans. Let the blondies finish cooling.



Can be stored at room temperature for 1 day or refrigerate in an airtight container for up to 4 days.


Serving: 1blondie (all-purpose version), Calories: 520kcal, Carbohydrates: 74g, Protein: 5g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 214mg, Potassium: 182mg, Fiber: 3g, Sugar: 55g, Vitamin A: 511IU, Vitamin C: 1mg, Calcium: 86mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Didi says:

    I made these blondies and they were delicious. I was having family over and everyone raved about them and wanted to know the recipe. Personally, I LOVE caramel and apple flavors. They are the best. It seems like everyone else in my family loves them too. Thanks for a great recipe. This one is a keeper. I’ll be making them again, a lot!

    1. Jamie says:

      So happy to hear you enjoyed the blondies, Didi! Thanks so much for stopping by and leaving your feedback!

  2. Cindy says:

    These look totally delicious. I love all that caramel and the pecans on top. So good. I have to make these, they will be perfect for everyone in my family. They look so good. Can’t wait.

    1. Jamie says:

      I hope you enjoy them as much as we do, Cindy!

  3. Lisa says:

    What is the point of brownies without chocolate? For those of us with severe Cocoa powder allergies (as in one chocolate chip and my throat swells shut in just minutes), Blondies are Heaven Sent! Thank you Erin for this recipe.

    1. Erin says:

      You’re welcome! I hope you’ll get the chance to try these out. And I don’t see them as brownies without the chocolate – I see them as a denser, gooier, more delicious version of cake! So I’m all for blondies. :)

  4. Alexis says:

    Wow, these look delicious!! I’m going to make these this weekend, yum! I’m sharing a link to your recipe on my blog tomorrow. I think my readers will love them, too. Thanks!

    1. Erin says:

      Thank you! I hope you and your readers will enjoy them. :) Thanks for sharing!

  5. Edwina says:

    Wow, these blondies look scrumptious. Luckily I adore cinnamon so I won’t need to change the recipe a bit. I also like caramel so it looks likes these are going to be a favorite.

    1. Erin says:

      Thanks! If you adore cinnamon and caramel, I’m pretty sure you’re going to love these. :) I hope you get the chance to try them out! Thanks for your comment.

  6. Jon says:

    Made this recipe and it was delicious! My only gripe, and it’s a minor one, is the blondie came out very “Cakey” and I prefer blondies/brownies to be chewy. I think the issue is the added moisture from the apples. I think I will try sauteing the apples a bit or microwaving them to draw out some of the moisture.

    1. Erin says:

      I’m happy you enjoyed it! They’re supposed to be a cross between cakey and chewy so perhaps you just had super juicy apples? Have you refrigerated them? That should hopefully get them chewier! It did for me, anyway. :) Thanks for your feedback!

    2. Faith says:

      @Jon, I think my dad would like it

  7. Denise says:

    I almost deleted this recipe from my email without even looking at it. I’m not a fan of blondies. Brownies without the chocolate – what is the point of that?!! But these look amazingly delicious, and I am definitely going to make them. But I will call them Caramel Apple Squares. (It’s a psychological thing.)

    1. Erin says:

      Haha. I’m happy you didn’t delete it! And I hope you’ll enjoy the caramel apple squares. ;) Thanks for your comment!