Preheat oven to 350 degrees F (180 C). Cream together the coconut oil and sugar in bowl of stand mixer or large bowl. Scrape sides of bowl and add the coconut cream, pumpkin (or applesauce), yogurt, and mix well. Add vanilla and almond extracts, baking soda, and salt. Add flour one cup at a time and beat after each addition. Stir in chocolate and sprinkles until combined.
*Coconut cream is slightly different than coconut milk. You can buy canned coconut cream in your local health food store or online. If you can't find it however, you can use the cream that separates from the liquid in regular coconut milk is chilled.