In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy.

Add in the egg and vanilla extract, mixing until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, corn starch, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed until just combined.

Gently fold in the candy corn and white chocolate chips with a spatula.

Chill the dough for at least 3 hours in the refrigerator.

Preheat the oven to 350°F (175°C) and line the baking sheets with parchment paper.

Scoop out mounds of dough and arrange on the baking sheets, leaving space for spreading. Bake for 9-10 minutes until edges are set.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.