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In a large bowl, combine the room temperature unsalted butter, granulated sugar, and packed brown sugar. Using a hand mixer, beat them together until the mixture becomes light in color and fluffy in texture.
Add the vanilla extract and egg to the creamed butter and sugar mixture. Blend thoroughly with the mixer until well combined.
Slowly add the all-purpose flour, corn starch, baking soda, and salt into the bowl with the wet ingredients. Mix on low speed until a soft, thick dough forms.
Gently fold in the candy corn to the dough, making sure it is evenly distributed. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 350°F and lightly spray a cookie sheet with non-stick cooking spray. Using your hands, roll heaping tablespoons of the chilled dough into balls and place them about an inch apart on the cookie sheet.
Bake the cookie dough balls in the preheated oven for 8 to 10 minutes. The cookies may look slightly undercooked when you take them out, but do not overbake—they will continue to set as they cool on the baking sheet.
Allow the cookies to cool on the cookie sheet for at least 10 minutes before serving.