Preheat Oven:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Wet Ingredients:

In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Combine Dry Ingredients:

In another bowl, whisk together the flour, baking soda, and salt.

Gradually add dry ingredients to the wet mixture and mix until combined.

Add Mix-ins:

Gently fold in candy corn, chocolate chips, chopped pecans, and pretzel pieces.

Scoop and Bake:

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until edges are golden brown.

Cool and Serve:

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

Tips:

To prevent candy corn from melting too much, press a few pieces on top of the dough instead of mixing all into the batter.

Store cookies in an airtight container at room temperature for up to a week.