First, preheat your oven to 350°F/177°C. Then, line a baking sheet with parchment paper. No parchment? No prob! A non-stick baking sheet will work just fine on its own.
Next, add the peanut butter, garbanzo flour, maple syrup, pumpkin pie spice, and just 1/4 tsp. of salt to a bowl and mix well. Pinch off a tiny bit of dough and see how it tastes. Does it seem like it has enough salt? If not, add the remaining 1/4 tsp. and stir again. But since some peanut butters have more salt added than others, the one 1/4 tsp. initially added may be enough. (I almost always add the second 1/4 tsp. of salt, by the way!)
If the dough seems too wet to form balls, add extra flour one tablespoon at a time just until firm enough.
Roll the cookie dough into 9-10 equal-sized balls and place on a parchment-lined or nonstick baking sheet.
Once those balls are on the sheet, use a fork to make those famous peanut butter cookie criss-cross marks across the top of each cookie.
Bake cookies in your preheated oven for 9 - 10 minutes or just until set. Immediately transfer them to a cooling rack once they're done.
Only add 1/4 tsp. salt to dough to begin with and then give your dough a taste test. If it needs more salt, add an addition 1/4 tsp.
If you use a nut butter other than peanut butter, you may need to add 2 - 5 extra tablespoons of garbanzo flour to help thicken it up. Especially if that nut butter is on the runny side.
You can use all purpose flour instead of garbanzo flour, if you like.
When buying peanut butter, look for the type that only lists peanuts and maybe salt in the ingredients.