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, though!)
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.