Preheat oven to 350 degrees.
Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the shortening, brown sugar and sugar on high for 1-2 minutes. Scrape down the bowl once complete.
Add in milk, egg and vanilla extract. Mix until combined. Scrape down the bowl once complete.
In separate bowl, whisk dry ingredients together (flour, baking soda, salt).
Add dry ingredients to wet ingredients in 4 portions. Mix until combined.
Using a food processor or a rolling pin, grind ¾ cup of pecans until finely chopped.
Using a wooden spoon, mix in ¾ cup of white chocolate chips and finely chopped pecans.
Grease and line baking sheets with parchment paper or silicone baking mat.
Grease a 1 ½ inch cookie dough scoop and scoop dough onto baking sheet, leaving at least 1 inch on each side of the cookies.
Bake for 8-10 minutes or until bottom and edges of the cookies are slightly browned.
Set out candy corn and remaining chopped pecans & white chocolate chips.
Once cookies come out of the oven, immediately add candy corn and additional white chocolate chips and pecans to each cookie. Lightly press each one into the cookie so that it sets.
Let cookies cool on baking sheet for 5-10 minutes, then transfer to cooling rack.