Cream the Butters and Sugars: In a stand mixer, combine unsalted butter, light brown sugar, and granulated sugar. Beat on medium-high speed for about 5 minutes until light and fluffy.

Add in the Wet Ingredients: Next, add one large egg, vanilla extract, and cream. Mix on low speed until well combined.

Combine the Dry Ingredients: In a separate bowl, whisk together flour, corn starch, baking soda, and salt. Gradually add this mixture to the wet ingredients until just incorporated.

Fold in Festive Add-ins: Gently fold in the candy corn and white chocolate chips until evenly distributed in the dough.

Chill the Dough: Portion the cookie dough onto a lined baking sheet, flatten slightly, cover, and refrigerate for at least 3 hours.

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

Bake to Perfection: Arrange chilled cookie mounds on the prepared baking sheets and bake for about 9 minutes or until edges are set.

Cool and Enjoy: Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack.