In a stand mixer, combine 1 cup of softened unsalted butter, 1 cup of light brown sugar, and 1/2 cup of granulated sugar. Beat them together on medium speed for about 5 minutes until the mixture is light and fluffy. Add in 1 large room temperature egg, 1 tablespoon of vanilla extract, and 2 tablespoons of cream, blending until fully incorporated and smooth.

In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of cornstarch, 1/2 teaspoon of baking soda, and a pinch of salt. Gradually add this dry mixture to the creamed ingredients in the stand mixer, mixing on low speed just until combined.

Gently fold in 1 cup of candy corn and 1 cup of white chocolate chips using a spatula until they are evenly distributed throughout the dough.

Scoop the cookie dough into 2-tablespoon mounds and lightly flatten them into discs. Place the dough mounds on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate for at least 3 hours.

After chilling, preheat your oven to 350°F (175°C), and line two baking sheets with parchment paper. Space the chilled dough mounds apart on the prepared sheets.

Bake the cookies in the preheated oven for approximately 9 minutes, or until the edges of the cookies are set but the tops appear slightly underbaked. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.