In a large nonstick skillet, cook the lamb and shallot over medium-high, stirring occasionally and breaking up with a spoon, until the lamb browns and the shallot softens, 6 to 8 minutes. Pour off any excess fat. Add the raisins and stir in the tomato paste and pumpkin spice. Cook, stirring often, until the raisins soften, 1 to 2 minutes. Season; let cool to room temperature.
Working with one empanada wrapper at a time, spoon about 3 tbsp. lamb mixture onto the center of the wrapper. Moisten the edge with water and fold into a half moon. Using a fork, crimp the edges to seal. Repeat with remaining wrappers and lamb.
Meanwhile, in a large pot, heat the oil over medium-high until shimmering (about 360 degrees ). Working in batches, fry the empanadas, turning once, until golden, about 3 minutes. Serve with the yogurt.