Cinnamon Blondies from Perfect One-Dish Dinners

By Maria Lichty

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Sunday has always been one of my favorite days of the week. My day usually consists of church, sports, and Sunday dinner with family and friends. We recently created a delicious Sunday dinner from Pam Anderson’s latest cookbook, Perfect One-Dish Dinners. Josh picked the main dish,  Salsa Verde Chicken and Dumplings and I got to choose dessert, Cinnamon Blondies.

I was fortunate to meet Pam and her two beautiful daughters, Maggy and Sharon, at the Blogher Food Conference in San Francisco. I adore their blog, Three Many Cooks, and Pam’s cookbooks, so it was an honor to finally meet these three lovely ladies. To learn more about Pam’s inspiring story, take a moment to watch the trailer for Perfect One-Dish Dinners, produced and filmed by the talented White on Rice Couple. Warning-you might need a tissue-their story will move you.

Perfect One-Dish Dinners is filled with easy, fool-proof recipes that your guests will love. The book focuses on main dishes that are simple to make, yet still impressive to serve. The book is broken down into four sections: Stews for All Seasons, Worldly Casseroles, Complete Roasting, and Big Summer Salads and Grilled Platters. Pam also includes compatible appetizers, salads, sides, and desserts if you want to round out the meal with something extra. If you are in a pinch or don’t have all of the ingredients on hand, Pam shares instant alternatives that will help make any meal a success.

The Salsa Verde Chicken with Herbed Dumplings and the Cinnamon Blondies were both simple to put together. It was nice cooking a no-fuss meal that tasted delicious and still impressed our guests. Josh can’t stop talking about our meal-he keeps asking when we can make it again. I am sure it will be on the menu soon:)

Today, I am sharing the cinnamon blondie recipe. The blondies are made with cake flour which keeps them soft and fluffy. Pam lists a few optional stir-ins for the blondies-nuts, dried fruit, chocolate chips, etc. I stuck with the cinnamon theme and added cinnamon chips to the batter. The double cinnamon combination makes these blondies the perfect dessert for fall.

If you want the Salsa Verde Chicken recipe, buy the book🙂 You won’t be disappointed, it is a keeper! The book is full of colorful photos, so it is pretty to look at, but this is a book you will use over and over again. There are so many fantastic recipes inside.

*On a side note-thank you to everyone who entered our Modern Palm apron giveaway. The winner is Estela from Weekly Bite. Congratulations! We will be emailing you soon!*

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Cinnamon Blondies

5 from 2 votes



  • Adjust oven rack to lowest position and heat oven to 325 degrees. Spray an 8-inch square metal baking pan with vegetable-oil cooking spray. Fold a 16-inch length of heavy-duty foil to 7 ½ inches wide and lay it across pan bottom and up two sides so you have foil overhangs to pull blondies from pan. Spray foil with vegetable-oil spray.
  • Whisk flour, baking powder, cinnamon, and salt in a medium bowl. Whisk brown sugar into butter in a medium bowl. Whisk eggs and vanilla together in a small bowl, then whisk into butter mixture. Whisk in dry ingredients until just combined. Fold in cinnamon chips or stir-in of your choice. Pour batter into prepared pan. Bake until blondies are just set, about 40 minutes. Remove from oven and let cool for 5 minutes. Using foil handles, pull blondies from pan, set on wire rack, and cool to room temperature. Cut into squares and serve.

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Ok, yum. I love cinnamon and those bars look amazing. I’ll have to add those to my list. Right after I watch the video of Pam.

  2. Love this recipe, I think I’ll be trying it for our work potluck this Friday. Thanks for the inspiration!

    And yes, we DO need to get together! The week of the 1st?

  3. I think I just gained 5 pounds! They look divine! Another of Pam’s recipes that is on my must make list! xoxo

  4. These blondies look awesome! I made snickerdoodle blondies not too long ago and they were fantastic. I know I would love these!

  5. I’m a big snickerdoodle fan, so these sound like pure heaven. And with the cinnamon chips, they sound extra decadent. I didn’t even know they made cinnamon chips. Where can I get some?

    1. I buy the cinnamon chips at Fresh Market in Utah. They are Hershey’s brand. If you can’t find them, other mix in’s will work too!

  6. I’ve made the Chicken Salsa Verde several times. My husband and son just LOVE it! Next I need to make these blondies. Mmmm.

  7. Yep, that’s it. Those are exactly what I need right now, they would go perfect with the hot coco and rain. Goodness those are nummy looking 🙂

  8. this cookbook really does look good from the blogs! where did you find cinnamon chips? i haven’t seen them at a supermarket in years!

    1. I buy cinnamon chips at Fresh Market in Utah. Hershey’s makes them. I know King Arthur makes them as well. You can probably find them online if you really want them:)

  9. I will definitely have to try both this blondie recipe as well as the salsa verde chicken. The book is just packed with so many great recipes!

  10. These blondies sound fabulous. I have such a hard time finding cinnamon chips, but I’ll be on the hunt!

  11. I’ll have to find these in the book because they look absolutely amazing…but then again, what doesn’t look amazing in her book?!

  12. Oooh, I absolutely love blondies, but have never thought of adding the cinnamon twist to them. Sounds awesome! Love your photos, too 🙂

  13. Any dessert that focuses on cinnamon is a winner in our house. I think I go through more of that spice than anything else in my cupboard.

  14. I bought Pam’s book several weeks ago. It is gorgous and full of fabulous recipes! I haven’t tried the cinnamon blondie recipe yet. Thanks for inspiring me me to make them sooner rather than later! 🙂

  15. That is quickly becoming my favorite cookbook… There are so many great recipes! I hadn’t even gotten to the blondies yet, but I’ll have to give them a try now. Yours look amazing!

  16. Cinnamon is one of my favorite flavors ever. These look so moist and delicious. Perfect for Fall or any day of the week.

    Sundays are my favorite too!

  17. I just made these and they are absolutely delicious! I’ve had cinnamon chips lying around for ages (I don’t even know where I got them) and never knew what to do with them until this recipe. Thanks for sharing 🙂

  18. I’ve been visiting your blog for a while now and I always find a gem in your new posts. Thanks for sharing.

  19. Hi there- for some reason, mine didn’t bake right! The brown sugar just seemed to be sort of liquidy and then it was starting to burn so I took it out of the oven, but there are big dense overly sweet parts. Does that mean I didn’t mix the sugar in well enough, you think? I measured everything very carefully, used 1.5 c cinnamon chips, etc.


  20. Wish I had a source for cinnamon chips nearby! That must really take these blondies to the next level.

  21. I adapted these and made them into Almond Rocca Blondies…holy cow were they good! Thanks for the recipe inspiratin!

  22. I tried making these, and they wouldn’t set. I left them in the oven an extra 20 minutes, and they were still not right. They turned out super greasy, leaking butter in the pan…

  23. These are the best blondies I’ve ever had — ridiculously easy, and perfectly chewy with a deep caramel flavor. I adapted this recipe to make gingerbread blondies by replacing 1/4 – 1/3 cup of the brown sugar with molasses, and adding ground ginger, allspice and cloves. Frosted with a cream cheese frosting, they were the perfect seasonal treat. Thank you so much for the recipe! Now I just have to get my hands on cinnamon chips!

  24. 5 stars
    Late to this post but I’ve made these close to ten times since I found them last year!   I get stuck with one tiny piece before my daughter and her squad devour them.  They’re DELICIOUS!  I use vanilla chips but, alas, no nuts because girl is allergic.   I’m trying them gluten-free today (my own belly issues!) with  King Arthur’s Gluten-Free Measure for Measure flour.   Top them with vanilla bean ice cream *swoon*

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