In large mixer bowl beat butter with sugars.

Add in pumpkin pie spice, ginger, molasses, egg and vanilla.

Mix in flour, baking powder and salt until fully combined.

Roll out cookie dough in between wax paper to 1/4 inch.

Cut cookie with a cookie cutter.

Place cookie dough onto parchment lined baking sheets.

Use 3/8" dowels cut to 2 1/2 inches long and wrap the gingerbread arms around the dowels.

Bake cookies at 400 degrees for 7-9 minutes.

Allow cookies to cool 2 minutes, gently slide dowels out of cookies by slightly twisting and sliding.

Allow cookies to completely cool.

Place candy canes into the arms.

*the candy canes I used measured slightly smaller than 3/8". Adding the candy canes was easy because the opening was slightly larger, the candy canes move freely on the cookie. If your candy canes are a different size, adjust the dowel size accordingly.