Move oven racks to upper-middle and lower-middle positions and preheat to 375 degrees F. Line 2 cookie sheets with silicone baking mats or parchment paper; set aside.
In medium bowl whisk to combine cake flour, baking powder, baking soda, and salt; set aside.
In bowl of stand mixer fitted with paddle attachment, mix together vegetable shortening and sugars on low speed until combined, about 1 minute. Increase speed to medium and cream together for 3 minutes. Add vanilla and egg and mix until combined. Slowly add flour mixture to bowl and pulse until combined and no flour streaks remain, do not overmix! Fold in candy corn mix.
Use a 3-tablespoon scoop to scoop batter onto prepared cookie sheet. Use palm of hand to flatten mixture slightly. If desired, place 1 candy corn in center of each cookie.
Bake cookies 9-10 minutes. You’ll know they are don because small cracks appear on surface, they turn very pale golden, but the edges are not browned. Let cookies cool on baking sheet for 5 minutes, then move to wire rack to cool completely. Repeat with remaining dough.